Queso Potatoes
Courtesy of VELVEETA® and RO*TEL® 4 Servings • 5 Min. Prep Time • 30 Min. Cook Time| Ingredients |
|---|
| 4 medium baking potatoes (8-oz. ea.) |
| 1 can (10-oz. ea.) RO*TEL® Original Diced Tomatoes & Green Chiles, undrained |
| 1 pkg. (16-oz ea.) VELVEETA® Pasteurized Prepared Cheese Product, cut into cubes |
Directions:
1. Pierce each potato in several places with fork or sharp knife. Microwave on High 18 min. or until tender.
2. Meanwhile, combine undrained undrained RO*TEL® and VELVEETA® cheese in 1-1/2-quart microwave-safe dish; cover. Microwave on Medium (50%) 10 to 12 min. or until cheese is completely melted, stirring after 5 min. Remove from microwave; stir mixture until well blended.
3. Cut potatoes in half lengthwise. Spoon half of sauce over potatoes. Reserve remaining sauce to use as a dip.
Cook's Tips
Use Your Oven: Preheat oven to 350°F. Pierce each potato in several places with fork or sharp knife. Bake 1 hr. or until tender. Top with the prepared sauce as directed.
Nutrition:
Calories: 350; Total Fat: 13g; Saturated Fat: 8g; Cholesterol: 45mg; Total Carbs: 46g; Fiber: 4g; Sugar: 8g; Protein: 14g;