The Kitchn: Treat yourself to 2-ingredient twice-baked queso potatoes
Thinly sliced scallions
1. Arrange a rack in the middle of the oven and heat the oven to 425 F.
2. 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.
3. Set the potatoes aside to cool slightly. Reduce the oven temperature to 375 F.
4. When cool enough to handle, halve the potatoes. Hollow out the skins by scooping out the flesh with a spoon to a bowl but leaving a 1/4-inch thick potato shell. Return the skins flesh-side up to the baking sheet. Add desired amount of spicy queso dip to the potato flesh and stir to combine. Spoon the filling back into the potato skins. Bake until warm and bubbly, about 15 minutes. Sprinkle with scallions before serving.
Recipe note: Leftovers can be refrigerated in an airtight container up to four days.
(AUTHOR TK is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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