Velveeta Jalapeno Baked Potatoes Recipes

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:

• 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:

• Cut slits in tops of potatoes.
• Top with remaining ingredients.

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:

• Wash and pierce the skins of the baking potatoes.
• Bake at 350°F for 45 minutes to an hour, or until a knife easily slides to the center of the potatoes. Remove the seeds and veins from one jalapeno. Leave the seeds and veins in the second one to give your potatoes some jalapeno heat. This is actually fairly mild, so you could leave seeds and veins in both peppers, if you like your dishes a little hotter.
• Mince the jalapeno. Chop the bacon.
• Slice baked potatoes in half, lengthwise, and scoop the potato pulp out into a mixing bowl. You can leave a thin layer of potato in the skins to help them be more sturdy and stable. Place the empty skins on a baking sheet and set aside.
• Add the sour cream, cream cheese and butter to the potato pulp in the mixing bowl and mash until all ingredients are combined and the potatoes are light and fluffy.
• Add the Cheddar and Parmesan cheese, bacon and jalapeño. Stir to combine with, and evenly distribute through, the mashed potato mixture.
• Spoon the filling back into the potato skin "shells." Fill them generously. They will mound above the rim of the skin.
• Sprinkle each potato with 1 tablespoon panko bread crumbs.
• Arrange the filled potato skins on an ungreased cookie sheet and bake at 350°F for about 30 minutes, until the cheeses have melted, the filling is hot and the Panko crumbs have browned on top.