Velveeta Truck Stop Potatoes Recipes

VELVEETA CHEESE POTATOES

Velveeta Cheese Potatoes image

All I can say is YUM!...potatoes with melted cheese...just can't get any better, this is sooooo good! (prep time doesn't include boiling potatoes)

Provided by Kittencalrecipezazz

Categories Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

10 medium potatoes, cooked and diced
1 medium onion, diced
1/2 lb Velveeta cheese
salt and pepper
1 cup butter, melted
3 slices white bread, torn in pieces

Steps:

Set oven to 350 degrees
In a large bowl, combine the cooked and cubed potatoes, onions and bread pieces
Transfer to a greased casserole dish
In the microwave, melt butter and cheese together, stirring to combine pour the cheese/butter mixture over the casserole
Bake 45 minutes, or until bubbly, hot and lightly browned.

VELVEETA TRUCK STOP POTATOES

Velveeta Truck Stop Potatoes image

For those who don't mind a little Velvetta in their lives, here's a spin on a traditional truck stop recipe from Deep South Dish's blog.

Provided by gailanng

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 1/2 lbs russet potatoes, peeled and cubed
2 tablespoons butter
kosher salt and freshly cracked black pepper, to taste
1/2 cup of chopped onion
1 (10 ounce) Rotel Tomatoes, drained
1 1/2 cups sour cream
1/2 lb Velveeta cheese, shredded
1 tomatoes, cleaned, seeded and chopped
chopped avocado
1/2 cup of sliced green onion
sour cream
chopped cooked bacon

Steps:

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

Nutrition Facts : Calories 633.7, Fat 35.5, SaturatedFat 21.7, Cholesterol 104.9, Sodium 1264.7, Carbohydrate 64.1, Fiber 7.3, Sugar 11.7, Protein 17.9

VELVEETA® CLASSIC POTATOES AU GRATIN

VELVEETA® Classic Potatoes Au Gratin image

Make classic potatoes au gratin with thinly sliced potatoes, dry mustard, a bit of onion & VELVEETA. VELVEETA® Classic Potatoes Au Gratin are comfort food.

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 6

Ingredients

1-1/2 lb. Yukon gold potatoes (about 6), thinly sliced
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
1/2 cup chopped onions
1 tsp. dry mustard
1/4 tsp. pepper
1/4 cup milk

Steps:

Heat oven to 350°F.
Cook potatoes in boiling water in large saucepan 8 to 10 min. or until tender; drain. Return potatoes to pan.
Add remaining ingredients; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
Bake 22 to 25 min. or until potatoes are tender. Stir gently before serving.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

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