Potluck Potatoes

7 cups of coarsely chopped small red potatoes, scrubbed and left in their jackets
1 cup of chopped onion
8 ounces of sour cream
1 cup of shredded Monterey Jack cheese
1 cup of shredded sharp cheddar cheese
A pinch of salt
1/4 to 1/2 teaspoon of ground red pepper (allow your taste decide)
2 medium tomatoes, seeded and chopped

Preheat the oven to 350 degrees F.

In a large saucepan cook the potatoes and the chopped onion in enough boiling water to cover the vegetables. Cover the saucepan during the cooking. Cook until the potatoes are tender, about 15 minutes. The cooking time will depend on the size of the chopped potatoes. After 12 minutes, start checking the potatoes every few minutes.

When the potatoes are tender to your likening, drain them and the onions, Stir in the sour cream, the two kinds of cheese, the salt, the red pepper, and the tomatoes.

Spoon the mixture into a buttered baking dish.

Bake uncovered for 30 minutes.

Serve.