Velveeta Loaded Baked Potato Recipes

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35 EASY WAYS TO USE VELVEETA CHEESE (MUST TRY)



35 Easy Ways to Use Velveeta Cheese (Must Try) image

These Velveeta recipes are easy-peasy and super cheesy. From queso dip to cheeseburger soup, I know every one of these will put a smile on your face.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 35

Hanky Panky
Slow Cooker Ham and Cheese Soup
Velveeta Queso Blanco Dip
Cheesy Chicken Rotel
Sweetie Pie's Mac and Cheese (Copycat Recipe)
Cheeseburger Soup
Pigs in a Blanket (with Cheese!)
Velveeta Mac and Cheese (Easy and Creamy Recipe)
Velveeta Chocolate Fudge
Slow Cooker Chili Cheese Dip
Broccoli Casserole With Ritz Crackers
Velveeta Sausage Dip
Cheesy Potatoes
Cheesy Chicken Enchilada Soup
Patti LaBelle's Macaroni and Cheese
Cheese and Bacon Grits Casserole
Slow Cooker Rotel Dip with Beef
Mac and Cheese Soup
Cheesy Bacon Ranch Scalloped Potatoes
Ultimate Velveeta Cheese Sauce
Qdoba Queso (Copycat Recipe)
Ultimate Chicken Spaghetti
Cheeseburger Biscuit Cups
Taco Spaghetti
Beefy King Ranch Bubble Up
Killer Bean Dip
Chorizo Queso Dip
Broccoli u0026amp; Cheese Soup
Baked Cheesy Bacon u0026amp; Spinach Dip
Slow Cooker Velveeta Broccoli Rice Casserole Recipe
Chicken and Wild Rice Soup
Tuna Noodle Casserole
Mexican Cheesy Chicken Chowder
Lightened-Up Classic Burger
Crispy Baked Vegetarian Empanadas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

BACON 'N' CHEESE STUFFED POTATOES



Bacon 'n' Cheese Stuffed Potatoes image

Here's my creamy and rich version of twice-baked potatoes. Always a treat, these stuffed potatoes go very well with the Chicken Cordon Bleu for my holiday dinner. -Merle Dyck, Elkford, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 8 servings.

Number Of Ingredients 6

4 medium baking potatoes
1/4 cup butter, cubed
1 cup sour cream
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 to 4 green onions, sliced

Steps:

  • Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.

Nutrition Facts :

LOADED BAKED POTATO SOUP



Loaded Baked Potato Soup image

Everyone who has tried this soup loves it. It is a good soup for veggie haters. Baking the potatoes first gives them the perfect texture for this thick creamy soup. You won't be disappointed. I always serve this with crackers and top the soup with a bit more shredded Cheddar, crumbled bacon, and a dollop of sour cream.

Provided by xtal420

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 9

8 large red potatoes
1 (12 ounce) package bacon
½ gallon milk
1 cup heavy whipping cream
1 (8 ounce) container sour cream
1 (8 ounce) package processed cheese (such as Velveeta®), cubed
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon onion salt
ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Wrap potatoes in aluminum foil.
  • Bake in the preheated oven until potatoes are tender, 45 minutes to 1 hour. Cool potatoes until easily handled and cut into cubes.
  • Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
  • Combine milk, cream, sour cream, processed cheese, and Cheddar cheese in a large pot over medium heat; cook, stirring frequently, until cheeses are melted, about 10 minutes. Add potatoes and bacon to milk mixture and simmer over medium heat, stirring frequently, until potatoes begin to dissolve into soup, about 20 minutes; season with onion salt and black pepper.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 50 g, Cholesterol 93.2 mg, Fat 29.6 g, Fiber 4.2 g, Protein 22.5 g, SaturatedFat 17.2 g, Sodium 817.3 mg, Sugar 11.6 g

POTATO CHEESE SOUP WITH VELVEETA®



Potato Cheese Soup with Velveeta® image

A rich potato soup that also has carrot, onion and celery. The chicken base also contributes to its complex flavor. Chicken base is a strong reduction of chicken stock that is normally sold in a resealable plastic jar and should be kept refrigerated.

Provided by Shauna

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

6 potatoes - peeled and cubed
1 carrot, chopped
water to cover
3 stalks celery, chopped
1 onion, chopped
½ cup margarine
4 cups milk
salt and pepper to taste
2 tablespoons chicken soup base
8 ounces processed cheese food, cubed
1 tablespoon cornstarch
½ cup milk

Steps:

  • In a large pot over high heat, combine the potatoes and carrot with water to cover and boil for 10 to 15 minutes, or until tender.
  • In a separate large skillet over medium heat, saute the celery and onion in the margarine for about 10 minutes.
  • Drain all but about 2 cups of the water from the potatoes and carrots; add 4 cups milk. Reduce heat to low and season with salt and pepper to taste.
  • Transfer the onion and celery mixture to the pot and stir in the chicken soup base. Heat slowly, then add the cheese. Allow the cheese to melt, stirring all together well.
  • In a small bowl, dissolve the cornstarch in the 1/2 cup milk and pour into the soup. Mix well until thickened.

Nutrition Facts : Calories 421.2 calories, Carbohydrate 39.1 g, Cholesterol 38.5 mg, Fat 23.3 g, Fiber 4.3 g, Protein 15.1 g, SaturatedFat 9.4 g, Sodium 1176.7 mg, Sugar 9.6 g

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