The Kitchn: Treat yourself to 2-ingredient twice-baked queso potatoes
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
Olive oil
Kosher salt
Freshly ground black pepper
Store-bought spicy queso dip
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