I love finding new and different ways to serve our favorite dishes AND use up all of our groceries! A few months ago, I was making twice baked potatoes and found myself with NO CHEESE. I know, it was a complete disaster (LOL). However, I did have half a block of Velveeta that needed using and a rouge can of Rotel tomatoes.
This meal is warm and filling- a perfect transition meal from summer to fall!
ROTEL TOPPED TWICE BAKED POTATOES
Potatoes:
4 Large Potatoes
2 sticks of butter
8 oz. sour cream
1/2 Cup milk (more or less as needed)
3-4 Green onions, chopped
Shredded cheese (optional)
Salt, Pepper, Garlic Power to taste
Rotel Dip:
1/3 block Velveeta Cheese
1/2 Can Rotel
1/2 onion and bell pepper (optional)
1 tbsp. Smoked paprika (optional)
Preheat oven to 425. Rub potatoes with olive oil and salt, prick all over with a fork, and place oven for 45-60 minutes, turning occasionally. (TIP: Microwave your potatoes for a few minutes to cut down on time!)
While potatoes cook then cool, sauté chopped bell pepper and onion in a small pan until soft. Add in cubed Velveeta and Rotel tomatoes and melt. Sprinkle in smoked paprika for a smoky flavor. Stir frequently and add milk if mixture becomes too stiff.
Once potatoes have cooled, cut a piece off the top of each of the and remove the soft insides to a mixing bowl, leaving enough to hold the potato skin in place. (TIP: I am REALLY bad at this, and if I mess up a potato or two, I just add their insides to the others to make GIANT, overfilled potatoes!) Add butter, sour cream, milk (as needed), salt, pepper, garlic powder, and shredded cheese (if using) to the potatoes and mix well using a hand mixer until fluffy. Fold in green onions. Return mixture to the potato skins and spoon Rotel dip on top. Place back in oven for about 5-10 minutes, or until the dip as thickened on top and potatoes are hot. Enjoy!
Foodie & Co. 