These twice-baked potatoes get a tasty twist with corn, salsa and Mexican-style Cheddar Jack cheese.
What You Need
Original recipe yields 4 servings
4 large baking potato es (2 lb.)
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup frozen corn
1 cup KRAFT Mexican Style Finely Shredded Cheddar Jack Cheese
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Let's Make It
Pierce potatoes with sharp knife. Microwave on HIGH 15 to 20 min. or until tender.
Cut 'X' in top of each potato. Using hot pads, gently press ends of each potato together to open potato in center. Place on microwaveable plate. Loosen potato centers with fork. Top with remaining ingredients.
Microwave on HIGH 6 to 8 min. or until cheese is melted.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Cheddar Jack Cheese.
Top with shredded lettuce just before serving.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 52g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.