Truck Stop Potatoes Recipes
TRUCKSTOP POTATOES
Definately NOT a low calorie, low fat recipe. You can make them less fattening by prepare as directed except use light sour cream, reduced fat cheeses, and reducing the butter to 2 tablespoons. Omit chopped avocado.
Provided by Lvs2Cook
Categories Potato
Time 1h
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 266.6, Fat 16.9, SaturatedFat 10.6, Cholesterol 44.6, Sodium 387.5, Carbohydrate 21.2, Fiber 2.8, Sugar 3, Protein 8.7
VELVEETA TRUCK STOP POTATOES
For those who don't mind a little Velvetta in their lives, here's a spin on a traditional truck stop recipe from Deep South Dish's blog.
Provided by gailanng
Categories Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 633.7, Fat 35.5, SaturatedFat 21.7, Cholesterol 104.9, Sodium 1264.7, Carbohydrate 64.1, Fiber 7.3, Sugar 11.7, Protein 17.9
TRUCK STOP POTATOES
This satisfying casserole will bring you back for seconds!
Provided by Judy W
Categories Potatoes
Time 55m
Number Of Ingredients 11
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.
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TRUCK STOP POTATOES | BETTER HOMES & GARDENS
From bhg.com
5/5 (2)Calories 220 per servingTotal Time 1 hr 10 mins
- Preheat oven to 350°F. In a large saucepan, cook potatoes and chopped onion, covered, in a large amount of boiling water about 20 minutes or until tender; drain and return to saucepan. Stir in the 8 ounces sour cream, the Monterey Jack cheese, cheddar cheese, salt, and cayenne pepper. Stir in drained canned tomatoes. Spoon into a 2-quart rectangular baking dish.
- Bake, uncovered, about 30 minutes or until heated through. Cover and let stand for 10 minutes before serving. If desired, top with the 1/2 cup sour cream, fresh tomato, avocado, and green onions.
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