Velveeta Potato Skins Recipes

Steps:

• Peel and cut potatoes into cubes, boil until tender and drain. Put in a 9x13-inch pan.
• Cut butter into cubes and place along the potatoes and season with salt and pepper. Put sour cream on the potatoes and spread across. Cut Velveeta Cheese into 9 blocks and place on top of the potato mixture.
• Bake at 350°F for 30 minutes. Stir mixture occasionally.

Steps:

• Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
• Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
• Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
• Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
• Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.

Steps:

• Place washed potatoes in large pot of water.
• Bring to boil with skins on.
• Cook just until fork tender.
• Drain and let cool to handle.
• Grease 9x13 casserole pan.
• Set aside.
• Prepare basic white sauce by melting butter, stir in flour, salt& pepper; cook for 2-3 minutes stirring constantly.
• Slowly add milk; continue stirring constantly.
• Add 1/2 pound of cubed Velveeta cheese to milk mixture; reduce heat and stir to melt cheese.
• Remove from heat.
• Sauce should be fairly thick but not solid.
• Add additional milk if too thick.
• Peel skins from potatoes and slice.
• Arrange layer of one half of the potatoes in casserole pan; sprinkle onions over potato.
• Repeat.
• Arrange slices of cheese over onions and repeat with remaining potato and onions.
• Top with remaining balance of sliced cheese.
• Salt and pepper to taste (lightly).
• Pour cheesy white sauce over the potato, onion and cheese mixture.
• Cover with aluminum foil and bake in 350ºF oven for 30-40 minutes until sauce is bubbly and top is golden brown.

Steps:

• Cook the potato halves in boiling salted water until just firm tender.
• Let cool to room temperature then chill until completely cold.
• When potatoes are cold slice about 1/3-inch thick (or a little larger).
• Set oven to 350 degrees.
• Butter a 13 x 9-inch casserole dish.
• Layer half of the chilled sliced potatoes in the bottom of the buttered dish, sprinkle with salt and pepper on top.
• Then sprinkle with half of the onion, then half of the Velveeta cheese.
• Repeat the layers.
• Drizzle with the whiping cream, then sprinkle with grated Parmesan cheese on top.
• Bake for about 50 minutes.

Steps:

• Heat oven to 375°F.
• Cut potatoes lengthwise in half. Scoop out centers, leaving 1/4-inch-thick shells; cut crosswise in half. Discard removed centers or reserve for another use.
• Place shells, skin sides down, on baking sheet; brush with oil. Bake 15 min. or until golden brown.
• Remove potato shells from oven; turn over. Fill with VELVEETA and bacon; bake 5 min. or until VELVEETA is melted.
• Top with sour cream and onions.

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.

Steps:

• Boil potatoes 35 minutes. You can leave the skins on or not once the potatoes are cool for this recipe according to taste. Cube potatoes when cool.
• Chop onion fine. Cube Velveeta cheese. Preheat oven to 350 degrees F. Combine potatoes, onion, mayo, salt, pepper and cubed cheese.
• Put in a 9x9 or 13x9 oven safe casserole dish. Top casserole with bacon that you have cut into small pieces with kitchen shears.
• Bake for 50 or 60 minutes.