Potatoes with sour cream and tomatoes

2-2 1/4 lb (about 6 cups) small red potatoes (or russet is fine), chopped
1 large onion, chopped
8 oz sour cream
2 c orange cheese
1/2 t salt
1/4-1/2 t. cayenne pepper (optional)
14.5 oz can diced tomatoes (I used one with roasted garlic), drained

1. Preheat oven to 350. In a large saucepan, cook potatoes and onion in a large amount of boiling water (I just added onion powder later as it seemed like onion would just get drained away in this method) for about 10-20 minutes depending on size. It needs to retain its shape but be mostly cooked. Drain and return to saucepan.

2. Add sour cream, cheese, salt, pepper (I just used black pepper) and tomatoes. Transfer to baking dish (I used large jellyroll style pan/cooking sheet).

3. Bake uncovered for 30 minutes (I actually did 400 degrees for 20 minutes which seemed to work also).

Note: It still doesn't get crispy like other cheesy potato recipes so might try less sour cream. The diced tomato adds a lot of flavor so might be good with other kinds of seasoned diced tomatoes too.