Tomato Potato

3.5 cups coarsely chopped small red potatoes - 1/2 cup chopped onion - 4 oz Sour Cream - 1/2 cup (4 oz) shredded Monterey Jack cheese - 1/2 cup (4 oz) shredded sharp cheddar cheese - 1/4 Tsp salt - 1/8 Tsp pepper - 1 medium tomato, seeded and chopped

In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain. Stir in sour cream, Monterey Jack cheese , cheddar cheese , salt, and pepper. Stir in chopped tomato. Spoon into a 2-quart rectangular baking dish . Bake, uncovered, in a 350 degree F oven about 25-30 minutes or until heated through. Makes 5 servings.