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.
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
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