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Queso Potatoes

28 Min(s)
10 Min(s) Prep
18 Min(s) Cook
A homemade queso dip is just the right topping for a baked potato. It's the perfect combination of cheesy and spicy!
What You Need
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4 servings
Original recipe yields 4 servings
4 baking potato es (2 lb.)
1 lb. (16. oz) VELVEETA®, cut into 1/2-inch cubes
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
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Ro*Tel is a product of ConAgra Foods, Inc.
Let's Make It
1
Pierce potatoes with fork or sharp knife. Microwave on HIGH 18 min. or until tender.
2
MICROWAVE VELVEETA and RO*TEL in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
3
Cut potatoes lengthwise in half. Top each with 1/4 cup VELVEETA sauce.
Kitchen Tips
Tip 1
Special Extra
Reserve remaining sauce to serve over grilled chicken as part of tomorrow night's dinner.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 8g
10%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 30mg
10%
Sodium 670mg
29%
Total Carbohydrates 41g
15%
Dietary Fibers 4g
14%
Sugars 7g
14%
Protein 10g
20%
Vitamin A
10%
Vitamin C
30%
Calcium
35%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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