Truck Stop Potatoes Recipes

TRUCKSTOP POTATOES

Steps:

• In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender, drain.
• Stir in 8 ounces sour cream, cheeses, melted butter, salt and red pepper. Stir in diced tomatoes.
• Spoon into a 2 quart rectangular baking dish.
• Bake in a 350º oven about 30 minutes or until heated through.
• Top with the 1/2 cup sour cream, fresh tomato, avocado and green onion, if desired.

VELVEETA TRUCK STOP POTATOES

Steps:

• Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
• Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
• Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
• Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
• To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

TRUCK STOP POTATOES

Steps:

• 1. In a large covered saucepan, cook potatoes & chopped onion in a small amount of boiling water about 15 minutes or until tender; drain.
• 2. Stir in 8 ounces sour cream, cheeses, melted butter, salt & red pepper. Stir in diced tomatoes. Spoon into a 2 quart rectangular baking dish.
• 3. Bake at 350^ about 30 minutes or until heated through. Top with the 1/2 cup sour cream, fresh tomato, avocado & green onions, if desired.

TRUCK STOP POTATOES

Steps:

• Boil potatoes in water to cover in a saucepan just until tender; drain well. Dice unpeeled potatoes. Combine potatoes, onions, and butter in a baking pan and mix well. Bake at 350° or just until top begins to brown, stirring occasionally. Remove from oven and cool slightly. Combine potato mixture, 2 cups sour cream, tomato bits, and cheeses in a bowl and mix well. Season with salt and cayenne. Spoon into a 3-quart glass casserole. Bake at 350° until heated through. Surround with fresh tomatoes, avocado, and green onions. Spread remaining sour cream down the center of the dish, if desired. Serve immediately. Note: Potatoes will bake in a hurry if boiled in salted water for 10 minutes before popping them into a very hot oven. Fun Fact: The Image is of The Hadrien Gate and the Cardo Maximum in Petra.