Cooking 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