Legendary Twice-Baked Potatoes
Recipe from
Pace Salsa & Picante
Super spuds are baked and stuffed with shredded cheese, bacon, green onion and picante sauce, and broiled until bubbly.
Servings:
4
Prep Time:
20 mins
Total Time:
25 mins
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Ingredients
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4hot baked potatoessee savings
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1 cupshredded smoked Gouda cheese OR shredded Monterey Jack cheesesee savings
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1/2 cupsour creamsee savings
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1/3 cupPace® Picante Saucesee savings
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1/4 cupdiced cooked baconsee savings
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2green onions, chopped (about 1/4 cup)see savings
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1 jar(16 ounces) Pace® Chunky Salsasee savings
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Directions
1.
Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.
2.
Stir 3/4 cup cheese, sour cream, picante sauce, bacon and onions into the bowl. Mix well. Spoon the mixture into the potato skins and place on a baking sheet.
3.
Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.
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