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Creamy Red Potato Bake

Cheesy Red Potato Bake

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Potato lovers, you’ll enjoy this dish. Featuring rich sour cream, warm potatoes and gooey, melted cheese, this recipe brings new meaning to the phrase comfort food.


2 pounds small red potatoes, coarsely chopped1 large onion, chopped1 (8 ounce) carton sour cream2 cups shredded Colby-Monterey Jack cheese1/4 cup butter, meltedSalt and black pepper to taste1 (15 ounce) can Red Gold® Crushed Tomatoes 15 oz1 (14.5 ounce) can Red Gold® Diced Tomatoes 14.5 oz, drained


  • Preheat oven to 350° F. In a large saucepan cook potatoes and onion in a small amount of boiling water for 15 to 20 minutes; drain water.
  • Stir in sour cream, cheese, butter, crushed tomatoes, diced tomatoes, salt and pepper; blend well.
  • Place in a 9 x 13 inch baking dish. Bake for 30 minutes or until heated through.
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