Ingredients:
4 hot baked potatoes
1 cup shredded smoked gouda cheese or 1 cup monterey jack cheese
1/2 cup sour cream
1/3 cup Pace Picante Sauce
1/4 cup crumbled cooked bacon
1/4 cup green onions, chopped
1 (16 ounce) jars pace fire-roasted tomato chunky salsa
Directions:
Cut each potato in half lengthwise.
Scoop out potatoes, leaving a thin shell.
In a bowl, mash potatoes.
Add 3/4 C cheese, sour cream, picante sauce, bacon and onions.
Mix well.
Spoon back into shells.
Place shells on a cookie sheet and broil until nicely browned.
Sprinkle with remaining 1/4 C cheese and broil until cheese is bubbly.
Top with salsa to serve.
Servings: 4
Time preparation: 1 min.
Time total: 11 min.