It’s all about the toppings. I know you’ve heard me say it a bagillion times, but its always true. And the same goes for baked potatoes. They only get better when they are piled high with melted cheese and other such wonderful goodness. So when it comes to a dish like Stuffed Party Potatoes, you know it’s going to make the most what we can pile on top.
What You Need To Make Stuffed Party Potatoes
- baking potatoes
- Velveeta
- diced tomatoes and green chilies
- ground sausage
- milk
- iceberg lettuce
- tomatoes
- green onions
- sour cream
This fun little number is one of my Mamaw’s creations. As you know, she was a phenomenal cook and hostess in her day. She was always in the kitchen cooking up all kinds of dishes to wow us. There was nothing better than getting an invite to supper after she had gotten a new magazine and found a new recipe.
She was a pro at picking a good recipe. I never remember her choosing a bad one. Or if she did, she certainly didn’t share it.
These stuffed potatoes (that we just fondly called ‘party potatoes’), were the result of her weekly card games she and my pawpaw played with my great aunt and uncle and friends.
Each week, someone in the group would host the card game and be in charge of serving a knock-your-socks off dinner, chips and dips and other snacks or fabulous dessert. I’m not sure how we got let in on these ‘card game’ potatoes because we certainly didn’t get in on their serious game. However we were lucky enough to have them though, I’m sure glad she shared her ace in the hole.
Stuffed Party Potatoes
Ingredients
- 4 large baking potatoes
- 16 oz Velveeta cheese
- 10oz can diced tomatoes and green chilies
- 10oz ground sausage, browned
- ½ C milk
- 2 C iceberg lettuce, chopped
- 1 C tomatoes diced
- 1 bunch green onions, finely chopped
- olive oil
- coarse salt and pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Wash and dry potatoes. Pierce the potatoes 2-3 times with a small knife or fork. Rub oil, salt and pepper all over the potatoes. Place on a baking sheet and bake for 45 minutes or until potatoes are fork tender.
- In crock pot, melt Velveeta, canned tomatoes and chilies and milk on medium-high heat. Stir in browned ground sausage.
- When potatoes are fork tender, pull from oven. Slice the potato across the top from end to end, being careful only to slice about â…” of the way down into the potato. Squeeze ends of the potatoes towards each other so that the slice across the potato opens up and reveals a hollow in the potato that you can stuff.
- Stuff potato with sausage queso dip, lettuce, tomatoes and sour cream. Top with green onions and serve.
Notes
Find this & other great recipes at Meal Plan Monday!
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