South Louisiana Boo Taters

[BigEazy]

This here recipe super easy but I have folks ask me for it constantly.

1 bag baby red potatoes
1 bag crab boil or liquid boil
1 large container sour cream
1 bottle Ranch dressing
1 large bag bacon bits or 6 strips cooked & crumbled
1 bag or 2 cups shredded cheddar cheese
8-10 1" cut cubes Velveeta cheese
1 cup Parmasean cheese
1 cup chopped green onion
1 stick Irish butter
3 chopped Jalapeño peppers (optional)


Boil baby reds in crab boil til tender.

In large bowl mix Sour Cream, Ranch, bacon bits, melted butter, & chopped onion. Jalapeños optional.

Drain potatoes & lightly mash in a 9x12 casserole dish.

Add/spread mixture from bowl. Place Velveeta cubes in dish.
Cover with shredded cheese. Top with Parmasean cheese

Preheat oven to 350°. Place casserole dish in uncovered for 45 mins or til cheese is bubbling.
Salt/pepper to taste.

Enjoy!

 

[chilerelleno]

Ya lost me at, 'Velveeta'.
But everything else sounds great, and there are some good melting cheeses to be had.

Some Qview would really amp this thread up.

 

[JckDanls 07]

Some Qview would really amp this thread up.

Was thinking the same thing... Cuz they do sound good ... But as chile said, maybe a different cheese ...

 

[Chasdev]

I too detest the velvet poison, but I just can't quit it...mixed with hot rotel....I'm a goner.

 

[DougE]

Maybe a better cheese choice than Velveeta chunks.

 

[Hijack73]

Velveeta has a few good applications ya'll..... it ain't any worse than a brick of cream cheese ;)

 

[DougE]

Cream cheese still requires refrigeration. Just saying ...................

 

[chilerelleno]

I too detest the velvet poison, but I just can't quit it...mixed with hot rotel....I'm a goner.

My MIL makes a crockpot full of this every holiday, and the family scarfs it up.
They call it 'Crack' and at least 6 large bags of tortilla chips disappear alongside it.

If ya want me to eat it, ya better add in a couple pounds of chorizo.
Then ya got me hook, line and sinker.

 

[normanaj]

If ya want me to eat it, ya better add in a couple pounds of chorizo.
Then ya got me hook, line and sinker.

Up here we use chourico. We treat it like bacon.....it goes with everything.