Ingredients
4 hot baked potato
1 cup shredded smoked Gouda cheese
shredded Monterey Jack cheese
½ cup sour cream
⅓ cup Pace® Picante Sauce
¼ cup diced cooked bacon
2 green onion, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
1 cup shredded smoked Gouda cheese
shredded Monterey Jack cheese
½ cup sour cream
⅓ cup Pace® Picante Sauce
¼ cup diced cooked bacon
2 green onion, chopped (about 1/4 cup)
1 jar (16 ounces) Pace® Chunky Salsa
Directions
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.
