Velveeta Potato Skins Recipes

POTATO SKINS

Steps:

• Lightly grease outside of potatoes, cut small slit in top and bake at 425 degrees F for 45 minute or until soft. Let stand until cool enough to handle, about 15 minutes.
• Cut potatoes in half lengthwise and scoop out cooked potato, leaving a very thin layer of potato. (Save cooked potato for mashed potatoes or hash browns.)
• Brush outside and inside of skins with melted butter. Sprinkle inside with steak seasoning and Parmesan cheese.
• Place on lightly greased baking sheet. Bake 8 minutes or until crisp and bubbly.
• Fill with cheddar cheese and bacon. Bake 3 minutes or until cheese is melted. Top with a dollop of sour cream and sprinkle of chives.
• Variation: Twice Baked Potato Fingers Bake 3 large (about 5-inch) potatoes for 1 hour; cool. Cut in half lengthwise, and then lengthwise in half again, making 12 long fingers. Scoop out and proceed as above.

CHEESY & EASY MASHED POTATOES

Steps:

• Place potatoes in large saucepan. Add enough water to completely cover potatoes. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 15 min. or until potatoes are tender. Drain potatoes; return to saucepan.
• Mash potatoes until light and fluffy, gradually adding milk alternately with the VELVEETA.
• Sprinkle with the onions.

VELVEETA® POTATO SKINS RECIPE

Steps:

• Heat oven to 375°F.
• Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.
• Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
• Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.
• Top with sour cream and onions.

VELVEETA POTATO SOUP RECIPE

Steps:

• Wash your potatoes.
• Chop the potatoes into equal size chunks. About 1 inch. You do not have to peel the potatoes.
• Place potatoes in a large pot and add enough water to cover them.
• Add salt and pepper. Bring to a boil until potatoes are fork tender, about 25 minutes.
• Stir in cream of chicken soup and Velveeta cheese.
• Let simmer until the cheese has melted.
• Stir in the milk.
• Heat all the way through and enjoy topped with finely diced chives.

CHEESY POTATO SKINS

Steps:

• Heat oven to 450°F.
• Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. (Refrigerate removed potato centers for another use.) Cut shells crosswise in half. Place, skin sides down, on baking sheet; brush with butter.
• Bake 20 to 25 min. or until crisp and golden brown.
• Fill shells with VELVEETA; continue baking until VELVEETA begins to melt.
• Top with remaining ingredients.

LOADED POTATO SKIN CASSEROLE

Steps:

• Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
• Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
• Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
• Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
• Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.