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Cheese Tomato Potato Bake

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Ingredients

Adjust Servings:
2 lbs russet potatoes, peeled and diced
1 medium white onion, peeled and chopped
4 tablespoons melted butter
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 can rotel tomatoes (drained)
8 ounces sour cream
4 slices bacon, cooked and crumbled
additional grated cheese (optional)

Nutritional information

739.2
Calories
471 g
Calories From Fat
52.4 g
Total Fat
29.9 g
Saturated Fat
127.1 mg
Cholesterol
643.6 mg
Sodium
45.7 g
Carbs
5.4 g
Dietary Fiber
3.3 g
Sugars
23.4 g
Protein
316g
Serving Size

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Cheese Tomato Potato Bake

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    Very good! Made for first time but had to serve 8 so I changed quantities. Used reduced-fat cheeses, but never again! I also changed the method and sauteed the onion to retain more of its flavor. This is excellent served the next day, so make it ahead.
    My version is this:
    3 large baking potatoes, peeled, cut in large dice
    1 large onion, diced
    5-6 Tbsp butter melted
    1-1/4 Cup Each sharp cheddar and monterey jack cheeses
    1 14oz can diced tomatoes, very well drained
    1 4-oz can diced green chilis
    6-8 ounces sour cream (don't use all the container).
    Optional: grated cheese for top, and/or cooked/crumbled bacon to taste.

    Cook potatoes in boiling water til just done.
    In a medium frypan,saute onion in the butter til limp and translucent.
    In a largish bowl, combine the onion, cheeses, tomatoes, and chilis; mix well.
    Add 6ox of the sour cream and blend.
    Add potatoes and gently blend.
    Taste and add more sourcream if needed. (Dish is to be creamy, not soupy.)
    Top with cheese and/or bacon.
    Bake at 350F for 30 minutes, or until bubbly.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Cheese Tomato Potato Bake, This is soooo deliciously decadent! If you want more heat, use Jack cheese with jalapeno If you can’t find Rotel tomatoes, use a 14 5 oz can of diced tomatoes drained and add a 4 oz can of chopped green chilis or jalapenos , Very good! Made for first time but had to serve 8 so I changed quantities Used reduced-fat cheeses, but never again! I also changed the method and sauteed the onion to retain more of its flavor This is excellent served the next day, so make it ahead My version is this: 3 large baking potatoes, peeled, cut in large dice 1 large onion, diced 5-6 Tbsp butter melted 1-1/4 Cup Each sharp cheddar and monterey jack cheeses 1 14oz can diced tomatoes, very well drained 1 4-oz can diced green chilis 6-8 ounces sour cream (don’t use all the container) Optional: grated cheese for top, and/or cooked/crumbled bacon to taste Cook potatoes in boiling water til just done In a medium frypan, saute onion in the butter til limp and translucent In a largish bowl, combine the onion, cheeses, tomatoes, and chilis; mix well Add 6ox of the sour cream and blend Add potatoes and gently blend Taste and add more sourcream if needed (Dish is to be creamy, not soupy ) Top with cheese and/or bacon Bake at 350F for 30 minutes, or until bubbly , This was absolutely delish made this for dinner tonight, and was a big hit with my Dh and my son I did however, add in some fresh garlic to the mixture (about 1 heaping tablespoon), and used more than 4 slices of bacon, and added some chopped green bell pepper, I didn’t have any Monterey cheese, so used all cheddar, it was still wonderful, I will be making this again, DH was licking his plate clean LOL! thanks for sharing another winner Lorac! Kitten:)


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    Steps

    1
    Done

    Preheat Oven to 350f.

    2
    Done

    Cook Potato and Onion in Boiling Salted Water Until Potatoes Are Just Tender, Drain.

    3
    Done

    Add Butter, Cheeses, Tomatoes and Sour Cream, Stir to Combine.

    4
    Done

    Place Mixture in a Baking Dish, Top With Bacon and Additional Cheese If Desired.

    5
    Done

    Bake 20-25 Minutes.

    Avatar Of Lucas Guerrero

    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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