Recipe by Mysterygirl
Mom gave me this recipe and I can't wait to try it. I assume that it came from Pace but it sounds wonderful.
Top Review by Chef 920429
These potatoes are "Awesome" I made these with a meat and vegetable,well let me tell you there was no need for the meat and vegetable!!If you are a lumber-jack,maybe you would need the extra food.I used large bakers,and had a whole potato left over.I just put a half one in the microwave and am eating it for lunch.So, these could be made a day ahead-say if you have company the next night.I did have to subsitute Gruyere for the cheese choices in the recipe.I didn't have the Pace Picante Sauce or fire-roasted tomato salsa.I used what I have on hand,Restaurant Recipe Original Chunky salsa.I will buy these two ingredients for this recipe.When I make these potatoes again,and use the bakers,I will serve with salad. MG,Thank you for sharing.
- 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 onion, chopped
- 1 (16 ounce) jarpace fire-roasted tomato chunky salsa
Directions See How It's Made
- 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.