These warm, gooey, two-bite potatoes are the ultimate snack or appetizer when your agenda is 100% comfort food. What’s even more comforting? They take just two ingredients to make — so even at your laziest, you can pull these little guys off.
The case for store-bought queso
While there’s a time and place for making creamy queso dip from scratch, no one can deny the ease and deliciousness of the store-bought stuff. Pick up your favorite jar and let it be the filling for these bite-sized twice-baked cheesy potatoes. To make them, you’ll quickly bake baby red-skinned potatoes, halve and scoop out their flesh, mix their innards with queso, stuff the skins with the glorious mixture, and return them to the oven to get browned and bubbly.
Twice-Baked Queso Potatoes
Serves 4 to 6
1 pound baby red potatoes
Freshly ground black pepper
Store-bought spicy queso dip
Thinly sliced scallions
1. Arrange a rack in the middle of the oven and heat the oven to 425 F.
2. Place baby red potatoes on a rimmed baking sheet. Drizzle with olive oil, season with kosher salt and black pepper, and toss to combine. Roast until cooked through and tender, 25 to 30 minutes.
3. Set the potatoes aside to cool slightly. Reduce the oven temperature to 375 F.
4. When cool enough to handle, halve the potatoes. Hollow out the skins by scooping out the flesh with a spoon to a bowl but leaving a 1/4-inch thick potato shell. Return the skins flesh-side up to the baking sheet. Add desired amount of spicy queso dip to the potato flesh and stir to combine. Spoon the filling back into the potato skins. Bake until warm and bubbly, about 15 minutes. Sprinkle with scallions before serving.
Recipe note: Leftovers can be refrigerated in an airtight container up to four days.
This article is written by Sheela Prakash, TheKitchn.com from The Kitchn and was legally licensed via the Tribune Content Agency through the Industry Dive publisher network. Please direct all licensing questions to email@example.com.