VELVEETA TRUCK STOP POTATOES

Velveeta Truck Stop Potatoes image

For those who don't mind a little Velvetta in their lives, here's a spin on a traditional truck stop recipe from Deep South Dish's blog.

Provided by gailanng

Categories Potato

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

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Ingredients

2 1/2 lbs russet potatoes, peeled and cubed
2 tablespoons butter
kosher salt and freshly cracked black pepper, to taste
1/2 cup of chopped onion
1 (10 ounce) Rotel Tomatoes, drained
1 1/2 cups sour cream
1/2 lb Velveeta cheese, shredded
1 tomatoes, cleaned, seeded and chopped
chopped avocado
1/2 cup of sliced green onion
sour cream
chopped cooked bacon

Steps:

Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

Nutrition Facts : Calories 633.7, Fat 35.5, SaturatedFat 21.7, Cholesterol 104.9, Sodium 1264.7, Carbohydrate 64.1, Fiber 7.3, Sugar 11.7, Protein 17.9