Ingredients:
- Baby red potatoes – Perfectly tender and bite-sized for this recipe.
- Olive oil – Adds richness and helps roast the potatoes to perfection.
- Kosher salt – Enhances the natural flavors of the potatoes.
- Freshly ground black pepper – Adds a subtle kick of heat.
- Store-bought spicy queso dip – The star ingredient for a creamy, cheesy filling.
- Thinly sliced scallions – Provides a fresh, crunchy garnish.
Preparation:
- Preheat the oven: Arrange a rack in the middle of the oven and heat it to 425°F (220°C).
- Roast the potatoes: 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.
- Cool and prep: Set the potatoes aside to cool slightly. Reduce the oven temperature to 375°F (190°C).
- Stuff and bake again: Halve the cooled potatoes and hollow out the skins, leaving a 1/4-inch thick shell. In a bowl, mix the scooped-out potato flesh with spicy queso dip. Spoon the filling back into the potato skins and return them to the baking sheet. Bake until warm and bubbly, about 15 minutes. Sprinkle with thinly sliced scallions before serving.
These Twice-Baked Queso Potatoes are the ultimate comfort food, combining creamy queso with crispy potato skins for a dish that’s both indulgent and satisfying. Perfect for game nights, potlucks, or as a side dish, this recipe is sure to be a crowd-pleaser!
