Thursday, November 20, 2014

Greg's Party Potatoes

My husband LOVES Ro-Tel Tomatoes.  LOVES THEM.  Like he should have married them instead of me love.  He'll put Ro-Tel in almost anything that calls for tomatoes, peppers or green chiles.  But most importantly in his world its the uniting of Velveeta Cheese and Ro-Tel Tomatoes that makes the planets align.  If you said Peanut Butter & Jelly he would say Velveeta & Ro-Tel.  I think he thinks it is a food group in and of itself.  Or at least a condiment.  Most people would have salt, pepper and ketchup.  He has Ro-Tel.  So what happens when you turn him loose with my mother's old recipe for gourmet potatoes?  He omits the cheddar cheese and adds Velveeta and Ro-Tel.  Then he thumbs his nose at my mother and takes a giant bow.  Actually he didn't do that, he served them to her, she loved them and now we've got an updated twist on an old family favorite.
Greg's Party Potato Party
Melt butter in skillet and saute green onions
until tender.  Add drained tomatoes
and saute another few minutes.
Add this mixture to par-boiled, cubed potatoes.
Add Velveeta cheese.
Add sour cream.  Season with salt and pepper.
Bake until hot and bubbly.
(And don't let your husband take the pictures
for your cooking blog, or you wind up
with only a few steps photographed. 
Oh well, it tasted really good and he
gets brownie points for innovation!)

Greg's Party Potatoes

4 large russet baking potatoes, peeled and cubed
1/2 stick unsalted butter
1 package green onions, chopped
2 cans Ro-Tel Tomatoes, drained
16 ounces sour cream
1 pound Velveeta cheese, thinly sliced
salt and pepper to taste

Preheat oven to 350 degrees F.  Par-boil potatoes in a large pot of water about 3-4 minutes.  (You want them to be al dente so they don't get too mushy.)  Meanwhile, melt butter in a large skillet and saute green onions until tender.  Add drained tomatoes and cook about 3-4 minutes.  Drain potatoes and place in a large bowl.  Add tomato mixture.  Stir in sour cream and Velveeta cheese.  Season well with salt and pepper.  Stir carefully as you want the potatoes to remain slightly cubed, and not get mushy.  Place in a greased casserole dish.  Bake 30 minutes or until hot and bubbly.

Prep Time:  Approximately 20 minutes     Cook Time:  Approximately 30 minutes 


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