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Legendary Twice-Baked Potatoes

Legendary Twice-Baked Potatoes

4.5
(2)

Super spuds are baked and stuffed with shredded cheese, bacon, green onion and picante sauce, and broiled until bubbly.

serves 4 people

Ingredients

cost per recipe: $11.37

The price is determined by the national average.

  • 4

    hot baked white potato

  • 1

    cup smoked Gouda cheese

  • 1/2

    cup sour cream

  • 1/3

    cup Pace® Picante Sauce - Medium

  • 1/4

    cup diced cooked bacon

  • 2

    green onion, chopped (about 1/4 cup)

  • 1

    jar (16 ounces) Pace® Chunky Salsa - Mild

view nutrition info

How to Make It

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.
Step 1

Cut the potatoes into lengthwise halves. Scoop out the inside of the potatoes and place in a medium bowl. Set the potato skins aside.

Step 2

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.

Step 3

Broil until they're browned. Sprinkle with the remaining cheese. Broil until the cheese is bubbly. Top with the salsa.

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Made With
Pace® Chunky Salsa - Mild

Pace® Chunky Salsa - Mild

BUY NOW
Pace® Picante Sauce - Medium

Pace® Picante Sauce - Medium

BUY NOW

Ratings & Reviews

(2)
  • andrea84

    January 10, 2015

    Pretty Good!

    I loved the recipe! But I had to look up how to bake the potato for optimal outcome. So I followed a baking recipe from the food network. To coat the potatoes in vegetable oil and sprinkle some sea salt and pepper on the skin, poke 6-8 holes in potatoes, place in a pre-heated oven at 350 directly on the top rack with foil on the bottom rack to catch drippings, bake for one hour until the skin is crispy and the inside is soft. After I took them out I proceeded to follow the recipe here.

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  • LKay

    February 21, 2013

    Yummy!

    These are DELICIOUS, and they are so versatile. The only thing that I suggest is to not quite cut the potatoes in half lengthwise. I leave a little more on the bottom so that I have more room for stuffing. Also, consider coating the skins of your potatoes with olive oil (or any type of oil, really) so that they will be a little crispy -- this will make them easier to cut and stuff without tearing the skins. I have made twice-baked potatoes many times, but I had never tried them with the salsa addition -- delicious! :)

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