This easy-to-make potato bake kicks it up, Western-style—mashed with garlic, corn and roasted red peppers, and smooth and creamy VELVEETA.
What You Need
Original recipe yields 6 servings
1-1/4 lb. potatoes (about 4 medium), quartered
2 cloves garlic, peeled
1 can (7 oz.) whole kernel corn, drained
6 oz. VELVEETA®, cut up
1/2 cup chopped roasted red pepper s
1/4 tsp. black pepper
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Let's Make It
Cook potatoes and garlic in boiling water in large saucepan 25 minutes or until tender. Drain, reserving 1/3 cup of the cooking liquid.
Preheat broiler. Mash potatoes and garlic until fluffy, gradually adding reserved cooking liquid. Stir in corn, VELVEETA, red peppers and black pepper. Spoon into shallow baking pan.
Broil 4 to 5 minutes or until lightly browned.
How to Roast Peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.