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INGREDIENTS:
4 medium baking potatoes (8 oz each)
1 can (10 oz each) Ro*Tel Original Diced Tomatoes & Green Chilies, undrained
1 pkg (16 oz each) Velveeta, cut into cubes

Pierce each potato in several places with fork or sharp knife. Microwave on HIGH 18 minutes or until tender.

Meanwhile, combine undrained tomatoes and cheese in 1-1/2-quart microwave-safe dish; cover. Microwave on MEDIUM (50%) 10 to 12 minutes or until cheese is completely melted, stirring after 5 minutes. Remove from microwave; stir mixture until well blended.

Cut potatoes in half lengthwise. Spoon half of sauce over potatoes. Reserve remaining sauce to use as a dip.

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Replies to This Discussion

Hello
instead of wasting that cheese sauce on a potato, try adding 1lb of cooked and finely crumbled Jimmy Dean spicy sausage and use it for a wonderful Tostitos Scoops dip....you will love it..the kids will hate it...and if they don't..add some green chili sauce to it...
ive done that as well, Dale, only i use a mix of jimmy Dean and ground beef!

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