Queso Potatoes Recipes

QUESO POTATOES

Steps:

• Pierce potatoes with fork or sharp knife. Microwave on HIGH 18 min. or until tender.
• MICROWAVE VELVEETA and RO*TEL in microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted, stirring after 3 min.
• Cut potatoes lengthwise in half. Top each with 1/4 cup VELVEETA sauce.

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE

Steps:

• Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
• Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
• Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
• Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

POTATOES CON QUESO

Steps:

• Melt butter over low heat. Add flour, whisking until smooth. Cook for 1 minute. Gradually add milk and cook until thickened. Stir in 1 1/2 cups of the cheese. Remove from heat and stir until the cheese is melted. Add pimento, green chilies, jalapeno, and salt, stirring well. Place half of the potatoes in a greased 2 quart baking dish. Top with half of the cheese mixture. Repeat layers. Cover and bake at 350 degrees for 20 minutes. Remove cover and continue baking for 40 minutes. Top with remaining cheese and bake 5 minutes more. Serve as a side dish to Mexican-inspired meat entrees.

MEXICAN FOUR CHEESE POTATOES AU GRATIN

Steps:

• Stir the queso, broth and cream in a medium bowl.
• Put half of the potatoes in a 2-quart shallow baking dish. Pour half of the queso mixture over the potatoes. Repeat with the remaining potatoes and queso mixture.
• Bake at 350 degrees F for 50 minutes or until the potatoes are tender. Let stand for 10 minutes.

JACKET POTATO: THE OLD FASHIONED RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Thoroughly clean and dry potatoes. Slice in half lengthwise. Spray potatoes liberally with cooking spray season with salt. Place potatoes cut side down on prepared baking sheet.
• Roast potatoes for 30 minutes or until the skin is crispy and the center is tender. Set aside to cool for 5 minutes.
• Spoon the flesh out of the potato leaving a ¼ inch (½ cm) border of potato in the skin. Place flesh in a bowl and set the skin aside.
• To the bowl with the scooped out potato, add milk or stock and stir until smooth. Spoon seasoned potato back into the skins.
• Top with bacon, drizzle with queso, and garnish with green onion, to taste.
• Enjoy!

PAPAS CON QUESO (COLOMBIAN POTATOES WITH CHEESE)

Steps:

• Put the potatoes in a large pot of salted water. Cover and bring to a boil, then lower the heat and simmer until tender (about 15-20 minutes).
• While the potatoes are cooking, melt the butter in a frying pan over low heat, then add the scallions and cook, stirring occasionally, until the scallions are softened (about five minutes or so, at most). Add the tomatoes and cook, stirring occasionally, for another 3 minutes.
• Drain the potatoes an put them in a serving bowl. Add the cream to the tomato-scallion mixture and bring it to a boil, then add the cheese and stir until it melts. Season the creamy chese sauce with salt and pepper, to taste, and pour over the potatoes. Serve piping hot.