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.