Legendary Twice-Baked Potatoes

Super spuds are baked and stuffed with shredded cheese, bacon, green onion and picante sauce, and broiled until bubbly.

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.

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

Caramel Apple Cake

A delicious caramel apple cake recipe that...

Apple Cranberry Crunch

Here's a crunchy, quick and tasty breakf...

Bacon & Cheese Cups

A scrumptious combination of Cheddar chees...

Garlic Potato Soup

Heart warming and hearty, this bacon-fleck...