Did you try the Meaty Queso Style Dip and make too much? Maybe you should double it on purpose so you can make this with leftovers!
Originally I made a LOT of the dip for New Year's Eve - turns out I made too much food for my family of 4 and ended up with a lot of leftovers that I didn't want to just eat with a whole bag of chips (because, let's face it, I could totally eat a whole bag of chips with the dip)! At the time, I also had leftover potatoes from making some potato skins and wasn't sure what to do with it. Then, as the Grinch would say, I had a wonderfully awful idea! Marry them together to make a tasty casserole (or hot dish if you are from Minnesota!)
This casserole is going to make it easier to stay Whole30 starting tomorrow too as the ingredients are all Whole30 compliant and since I'm using the dip as a sauce and ditching the chips, I'm good to go. It's all packaged up to take to work for lunches this week too!
Ingredients
1 recipe of Meaty Queso Style Dip
4 Baked Potatoes, cut up in large chunks
Instructions
Pre-heat oven to 350F.
Mix the Queso with the potato chunks in a large bowl.
Transfer to a lightly greased casserole dish.
Bake, covered, for approx. 45 minutes, or until potatoes are tender and dish is heated through and bubbly. NOTE: Time will be dependent on how cooked/heated the potatoes and the Queso are prior to mixing - I've used almost cooked potatoes as well as fully cooked potatoes, and also used leftover chilled dip, so keep an eye on it!)
Serve and ENJOY!
Leave me a note to let me know how you liked it!