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    You are in: Home / Recipes / Velveeta Truck Stop Potatoes Recipe
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    Velveeta Truck Stop Potatoes

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    gailanng's Note:

    For those who don't mind a little Velvetta in their lives, here's a spin on a traditional truck stop recipe from Deep South Dish's blog.

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    Ingredients:

    Servings:

    Units: US | Metric

    Optional Garnishes

    Directions:

    1. 1
      Preheat oven to 350 degrees F. Butter a 9 x 9 inch baking dish; set aside.
    2. 2
      Bring a large pot of salted water to a boil; add the potatoes and cook for about 4 minutes, drain and set aside to cool slightly. Just enough to parboil the potatoes.
    3. 3
      Melt the butter and saute the onions until tender. Add the drained tomatoes and cook for 4 minutes.
    4. 4
      Place the drained potatoes in a large mixing bowl. Add salt and pepper. Stir in the onion and tomato mixture and toss. Add the sour cream and Velveeta and stir. Transfer to the prepared baking dish and bake at 350 degrees for about 35-40 minutes or until hot.
    5. 5
      To Garnish: If desired, garnish top with a ring of chopped tomatoes all around the outside, then a ring of avocado, then green onion and make a strip of sour cream down the center. Sprinkle top with crumbled, cooked bacon.

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    Nutritional Facts for Velveeta Truck Stop Potatoes

    Serving Size: 1 (387 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 633.7
     
    Calories from Fat 319
    50%
    Total Fat 35.5 g
    54%
    Saturated Fat 21.7 g
    108%
    Cholesterol 104.9 mg
    34%
    Sodium 1264.7 mg
    52%
    Total Carbohydrate 64.0 g
    21%
    Dietary Fiber 7.2 g
    29%
    Sugars 11.7 g
    46%
    Protein 17.9 g
    35%

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