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Truck Stop Potatoes Recipe

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This recipe for Truck Stop Potatoes, by , is from Stirring Memories with Family & Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Pollo
Added: Wednesday, February 2, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 pounds small red potatoes, coarsely chopped (about 6 1/2 cups)
1 large onion, chopped
1 8-oz. carton sour cream
2 cups shredded 4-cheese blend OR shredded cheddar cheese
1 (2.8 oz.) package Oscar Meyer real bacon pieces
1/2 tsp. salt
dash of black pepper
1/4 tsp. cayenne
1 (14-1/2 oz.) can fire roasted diced tomatoes, drained
1/4 of a large can of French's French Fried Onions

Directions:
Directions:
Preheat oven to 350. In a large covered saucepan, cook potatoes and chopped onion in a large amount of boiling water about 20 minutes or until tender. Drain and return to saucepan.

Stir in the sour cream, shredded cheese, bacon pieces, salt, pepper and cayenne pepper. Stir in diced tomatoes. Spoon into an ungreased 2-quart rectangular baking dish. Sprinkle top with French fried onions.

Bake uncovered about 30 minutes or until heated through. Cover; let stand for 10 minutes.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
This is a modified version of a Better Homes and Gardens recipe.

 

 

 

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