Ingredients
- 4 hot baked potato
- 1 cup shredded smoked Gouda cheese
- shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/3 cup <a href="http://www.campbellskitchen.com/" target="blank">Pace® Picante Sauce</a>
- 1/4 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.
