Sunday, August 2, 2009
Potato skins al a Velveeta
Who says you have to wait for a super bowl party to enjoy some delicious potato skins? I say, everyday is the perfect day to enjoy two of my favorite foods--Potatoes and Velveeta.
My friend Annie, from PAPRIKA IS GOOD, BUT NOT IN COFFEE, gave me this recipe that I made for my Super Bowl party awhile back, but I started craving it again recently.
I thought I'd pass it along like a smooth spiral toss from a quarterback to the receiver!
And I think you'll agree...this recipe will score a touchdown with your "receivers"
YOU WILL NEED:
Potatoes (either baking or Yukon Gold)
1 pkg bacon, cooked crisp and crumbled
1 16oz carton of sour cream (NOT fat free)
1 pkg regular Velveeta
1 pkg Mexican Velveeta
Salt and pepper
Bake the potatoes and set aside until cool enough to handle. Cut in half and scoop out most of the inside, leaving some potato on the skin. To assemble, spread a small amount of butter over inside of skin. Then layer, salt, pepper, bacon, sour cream, Mexican Velveeta and regular Velveeta. Repeat until all skins are filled. Bake at 400 until cheese is bubbly, about 10 minutes.
Annie says, "The reserved potato can be made into mashed potatoes. Now that is a win-win situation."
Check out her food blog site where she and Helen cook up some Hungarian madness!