SPINACH QUESO POTATO BITES

INGREDIENTS: RED POTATOES. OLIVE OIL. ONION POWDER. GARLIC POWDER. BLACK PEPPERCORN. BUTTER. TOSTITOS SALSA CON QUESO. TOSTITOS CREAMY SPINACH DIP. MOZZARELLA CHEESE.

Cut potatoes in half and use melon scooper to scoop out the flesh.

Place flesh in a saucepan and add water to cover. Bring to a boil. Cook until flesh is soft.

Trim the “heel” of each potato half. This will allow the potato bite to sit and not roll.

Toss potato bites in onion powder, garlic powder, black peppercorn and a drizzle of olive oil.

Space potato bites, cut side up, on a parchment lined sheet pan and bake for 15 minutes. Add additional time for baking if you have a substantial amount of flesh left in your potato skins.

Drain the cooked potato flesh and add butter. Mash flesh until smooth.

Add TOSTITOS Salsa Con Queso and TOSTITOS Creamy Spinach Dip to potato flesh. 

Mix until well incorporated.

Remove potato bites from the oven and scoop potato flesh mixture into each bite. 

Top each potato bite with a sprinkle of mozzarella

Place skins back into oven and broil on high until cheese melts and bubbles.

Serve with a dollop of sour cream and diced green onions

SPINACH  QUESO POTATO BITES

Ingredients

6 Red Potatoes, washed

Olive Oil

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon black peppercorn

1 teaspoon of butter

1 tablespoon TOSTITOS Salsa Con Queso

2 tablespoons TOSTITOS Creamy Spinach Dip

1 cup mozzarella cheese, shredded

Optional Garnish

Sour cream

Green Onions

Tools

Sheet Pan

Parchment Paper

Melon/40mm Ice cream scooper

1. Preheat oven to 350 degrees

2. Cut potatoes in half and use melon scooper to scoop out the flesh.

3. Place flesh in a saucepan and add water to cover. Bring to a boil. Cook until flesh is soft.

4. Trim the “heel” of each potato half. This will allow the potato bite to sit and not roll.

5. Toss potato bites in onion powder, garlic powder, black peppercorn and a drizzle of olive oil

6. Space potato bites, cut side up, on a parchment lined sheet pan and bake for 15 minutes. Add additional time for baking if you have a substantial amount of flesh left in your potato skins.

7. Drain the cooked potato flesh and add butter. Mash flesh until smooth.

8. Add TOSTITOS Salsa Con Queso and TOSTITOS Creamy Spinach Dip to potato flesh. Mix until well incorporated.

9. Remove potato bites from the oven and scoop potato flesh mixture into each bite. Top each potato bite with a sprinkle of mozzarella.

10. Place skins back into oven and broil on high until cheese melts and bubbles.

11. Serve with a dollop of sour cream and diced green onions