Ingredients
Scale
Queso Dip
- 1/3 cup half and half
- 1 cup shredded colby jack cheese (best to shred your own in this recipe)
- 2 tablespoons cream cheese
- 2 tablespoons green salsa
Carnitas Potatoes
- 2 large baking potatoes
- 1 packages Smithfield Boneless Pork Shoulder Carnitas
- 2 large roma tomatoes diced
- sour cream (optional)
Instructions
Microwave Queso Dip
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In a microwave-safe bowl, heat half and half for one minute. Stir in shredded cheese, cream cheese, and salsa.
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Heat for 30 seconds, and stir. Heat another 30 seconds, and stir again. Heat for 30 seconds one more, and whisk mixture until smooth, making sure all cheese is melted in.
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Queso dip will be thin at first, but it will quickly thicken up as it cools. If it gets too cool and thick, simply microwave for 10-15 seconds and stir well again.
Carnitas Loaded Baked Potatoes
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Prepare carnitas in the slow cooker according to the package instructions. (Cook on low with a half cup of water for approximately 8 hours.) Remove meat from slow cooker (leaving juices behind), and shred with two forks.
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Pierce potatoes several times on all sides with a fork. Microwave for eight minutes, flipping over once, or until a knife glides easily into the center of each potato.
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Slice potatoes in half lengthwise. Fluff potato flesh with a fork, leaving skin intact. Sprinkle a little salt and pepper over the potato.
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Drizzle queso over the potato. Top with shredded pork, and drizzle more queso over the meat. Top with diced tomatoes, sour cream, and any other desired toppings.
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Take a bite, and go to baked potato heaven!
Notes
Kitchen Tools You Might Need (affiliate links):
- Party Dipper Food Warmer (Mini Crockpot)
- 6-Quart Slow Cooker (This is the one I use.)
- Microwave Oven
Passive time : 360 minutes
- Prep Time: 5
- Cook Time: 10