Cheesy Rotel Potatoes Recipes

Steps:

• 1. Cook potatoes till tender and drain well. Pour into a 9x13 baking dish.
• 2. In a bowl mix cheese, tomatoes with the liquid, and sour cream. Spread over the potatoes and mix well.
• 3. Bake 350 degrees till bubbly and golden about 25 minutes.

Steps:

• In a 4-qt. slow cooker, combine the first 6 ingredients. Stir in hash browns and 1-1/2 cups cheese. Cook, covered, on low until potatoes are tender, 4-5 hours, sprinkling with remaining cheese during the last 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup,water,onion,salt and pepper to taste.
• Pour mixture over potatoes in a greased baking dish.
• Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with a fork.

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

Steps:

• Slice potatoes and place in large baking dish.
• Melt 1/2 pound Velveeta cheese, add cream of mushroom soup and diced Rotel tomatoes.
• Heat until cheese and soup are well blended.
• Pour over sliced potatoes.
• Bake at 350° for 45 minutes.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce the heat; simmer, uncovered, until tender, 8-10 minutes. Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain if necessary. , Drain potatoes; arrange in an ungreased 13x9-in. baking dish. Drizzle with butter. Add the sausage mixture and stir gently. Sprinkle with cheese. , Bake, uncovered, at 350° until cheese is melted, 5-7 minutes.

Steps:

• Heat oven to 350°F if using julienne potatoes or 400° if using au gratin potatoes. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, mix Potatoes, Sauce Mix (from both potato mixes) and boiling water. Stir in sour cream, milk, margarine, bell pepper and 1/4 cup of the onions. Pour into baking dish.
• Bake uncovered 35 minutes. Sprinkle with remaining onions and the cheese. Bake 5 to 10 minutes longer or until bubbly around edges and potatoes are tender. Let stand 5 minutes before serving.

Steps:

• Boil whole potatoes with skins on until done. Cool.
• Slice and lay in a large casserole dish.
• Saute pepper, onion, and mushrooms in oil. Add rotel and Velveeta until cheese is melted.
• Pour over potatoes and bake at 350 about 10 minutes or until cheese bubbles.

Steps:

• In an 8-inch baking dish, toss potatoes with oil, salt and pepper. Roast in a preheated 425F oven for 30 minutes, stirring occasionally, until potatoes are tender and golden. Flatten slightly with a fork.
• VARIATIONS:
• ROASTED POTATOES WITH SALSA: In a bowl, combine 1 cup mild- medium salsa, 1/3 cup chopped black olives, 1 cup grated Monterey Jack cheese, 2 chopped green onions and 3 tablespoons chopped fresh cilantro or parsley. Drop in spoonfuls over roasted potatoes, and top with 3/4 cup crumbled tortilla chips. Return to oven to cook for 8 minutes, or until top is bubbly.
• ROASTED POTATOES WITH ROSEMARY AND LEMON; Remove roasted potatoes from oven. Toss with 2 tablespoons chopped fresh rosemary (or 1 teaspoons dried), and 2 tablespoons lemon juice.
• TIPS: Potatoes can be roasted, flattened, and cooled three to four hours earlier or covered and refrigerated overnight, Top with selected toppings just before final cooking, adding an extra 8-10 minutes to heat through.