Legendary Twice-Baked Potatoes
Super spuds are baked and stuffed with shredded cheese, bacon, green onion and picante sauce, and broiled until bubbly.
Ingredients
4 hot baked white potato
1 cup smoked Gouda cheese
0.5 cup sour cream
0.333 cup Pace® Picante Sauce
0.25 cup diced cooked bacon
2 green onion, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
1 cup smoked Gouda cheese
0.5 cup sour cream
0.333 cup Pace® Picante Sauce
0.25 cup diced cooked bacon
2 green onion, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
Instructions
Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.
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.
Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.
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.
Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.
Legendary Twice-Baked Potatoes
Print
Super spuds are baked and stuffed with shredded cheese, bacon, green onion and picante sauce, and broiled until bubbly.
Instructions
Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.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.Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.
Ingredients
4 hot baked white potato1 cup smoked Gouda cheese0.5 cup sour cream0.333 cup Pace® Picante Sauce0.25 cup diced cooked bacon2 green onion, chopped (about 1/4 cup)1 jar (16 ounces) Pace® Chunky Salsa
