Velveeta Potato Skins Food

SUPER POTATO SKINS

Steps:

• Heat oven to 375°F.
• Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells crosswise in half.
• Place shells, skin-sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown.
• Microwave CHEEZ WHIZ in microwaveable bowl on HIGH 3 min., stirring after 1-1/2 min. Spoon into potato shells; top with remaining ingredients.

LOADED POTATO SKIN CASSEROLE

Steps:

• Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
• Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
• Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
• Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
• Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.

SCALLOPED POTATOES

Steps:

• Place washed potatoes in large pot of water.
• Bring to boil with skins on.
• Cook just until fork tender.
• Drain and let cool to handle.
• Grease 9x13 casserole pan.
• Set aside.
• Prepare basic white sauce by melting butter, stir in flour, salt& pepper; cook for 2-3 minutes stirring constantly.
• Slowly add milk; continue stirring constantly.
• Add 1/2 pound of cubed Velveeta cheese to milk mixture; reduce heat and stir to melt cheese.
• Remove from heat.
• Sauce should be fairly thick but not solid.
• Add additional milk if too thick.
• Peel skins from potatoes and slice.
• Arrange layer of one half of the potatoes in casserole pan; sprinkle onions over potato.
• Repeat.
• Arrange slices of cheese over onions and repeat with remaining potato and onions.
• Top with remaining balance of sliced cheese.
• Salt and pepper to taste (lightly).
• Pour cheesy white sauce over the potato, onion and cheese mixture.
• Cover with aluminum foil and bake in 350ºF oven for 30-40 minutes until sauce is bubbly and top is golden brown.

POTATO SKINS

Steps:

• Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
• Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
• Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
• Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
• Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

VELVEETA® POTATO SKINS RECIPE

Steps:

• Heat oven to 375°F.
• Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.
• Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
• Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.
• Top with sour cream and onions.

EASY VELVEETA CHEESY POTATOES

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

EASY CHEESY POTATOES

Steps:

• Heat oven to 375°F.
• Combine all ingredients except bacon in 8-inch square baking dish sprayed with cooking spray; cover.
• Bake 45 min.
• Top with bacon; bake, uncovered, 5 to 10 min. or until potatoes are tender.

CHEESY SCALLOPED POTATOES

Steps:

• Spray a 9x13-inch baking dish and layer the potatoes and Velveeta cheese.
• Make sauce by melting butter, whisk in flour, then gradually add milk, stirring constantly until thickened.
• Add salt and pepper to taste and pour over potato cheese casserole.
• Bake at 350° for 1 hour or until potatoes are tender.

VELVEETA POTATOES AU GRATIN

Steps:

• Cook the potato halves in boiling salted water until just firm tender.
• Let cool to room temperature then chill until completely cold.
• When potatoes are cold slice about 1/3-inch thick (or a little larger).
• Set oven to 350 degrees.
• Butter a 13 x 9-inch casserole dish.
• Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
• Then sprinkle with half of the onion, then half of the Velveeta cheese.
• Repeat the layers.
• Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
• Bake for about 50 minutes.

VELVEETA CHEESE POTATOES

Steps:

• Set oven to 350 degrees
• In a large bowl, combine the cooked and cubed potatoes, onions and bread pieces
• Transfer to a greased casserole dish
• In the microwave, melt butter and cheese together, stirring to combine pour the cheese/butter mixture over the casserole
• Bake 45 minutes, or until bubbly, hot and lightly browned.

ROTEL POTATOES

Steps:

• Boil whole potatoes with skins on until done. Cool.
• Slice and lay in a large casserole dish.
• Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
• Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.