This post is sponsored by VELVEETA®. All opinions are my own.
I don’t know if y’all know this, but my cowboy is pretty darn fantastic, and cute to boot! When I’m running short on menu ideas, he always has something brewing in that ol’ brain of his and when things happen, he steps up and ropes the task in and just fixes everything. He is a true cowboy, and he’s all mine. Here lately, things have come up that have thrown me off schedule with a whole lotta to-do’s on my list, like these cheesy cowboy taters, but my cowboy rode in and saved the day y’all.
There has been so much going on lately, that I just barely have time to breathe. I needed a recipe idea for the grill using VELVEETA®, aka Liquid Gold, and my sweet man, not only came up with the idea, but took upon himself to start grilling at 9:30 in the morning just so I could get the post done as soon as I got home. That’s love y’all. As a steak and tater man, it was only fitting that his recipe idea would be taters, with a big ol’ steak on the side. And since I haven’t been grocery shopping either, he did a fine job of using what he had in the house, which LITERALLY consisted of 3 taters, a bell pepper, and the VELVEETA® Queso Blanco. This fed 4 people so not too shabby!
Had onion been in the house, he would have totally thrown that in too! He simply used foil to make a grill packet, sliced up taters, chopped up a bell pepper, added a little butter, salt & pepper, and closed it up.
He cooked on the grill at 400′ for about 35 minutes.
He peeks in to see if the taters are done, using a typical manly tool….his pocket knife. I shutter to think where that thing has been out here on the ranch. Let’s not go there though!
Then he threw in the VELVEETA® Queso Blanco, cubed up. He left it on the grill long enough for the VELVEETA® to melt and that’s it!
And that’s how these cheesy cowboy taters came to be. I gotta say, using the bell pepper added so much flavor and this was our first time to have VELVEETA® Queso Blanco! It was really good y’all. So creamy!
My husband ain’t much of a measurer, but he thinks this is pretty close. This is a simple recipe so you should be able to add less or more of any of it. Hope y’all enjoy the rest of your grilling & chillin’ summer!
- 8 ounces VELVEETA® Queso Blanco
- 1 bell pepper
- 3 new potatoes
- 2 tablespoons butter
- salt & pepper to taste
- Lay a big piece of foil down.
- On top of foil, slice taters (not too thick) into circles (scalloped style).
- Add 1 finely chopped bell pepper.
- Top with 2 tablespoons of butter and salt & pepper to taste.
- Starting horizontal, fold down the top, leaving some space inside.
- Fold sides in.
- Grill at 400' for about 35 minutes or until taters are done.
- Add cubed VELVEETA® Queso Blanco and grill until melted.
VELVEETA® lovers know it as Liquid Gold, and it has been a favorite of families since 1928. Known for its smooth, creamy texture and perfect melt, you can use VELVEETA® in a variety of recipes – and strike Liquid Gold.