Hot potatoes get south-of-the-border flavor with thick and chunky salsa, crushed tortilla chips, corn and melted cheese.
What You Need
Original recipe yields 4 servings
4 baking potato es (1-1/4 lb.)
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup TACO BELL® Thick & Chunky Salsa
1 cup frozen corn, thawed
1/2 cup crushed tortilla chips
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
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Let's Make It
Pierce potatoes with fork or sharp knife. Microwave on HIGH 15 min. or until tender.
Place 1 potato on each of 4 microwaveable plates; cut lengthwise in half. Top evenly with remaining ingredients.
Microwave, in batches, 2 min. or until cheese is melted and remaining toppings are heated through.
Serve with fresh fruit and a side salad.
Use Your Oven
Potatoes can be baked in the oven; prick with fork or sharp knife as directed. Bake in 425°F oven 45 to 55 min. or until tender. Add toppings; continue baking 5 min. or until cheese is melted and remaining toppings are heated through.
Don't know when everyone will be home for dinner? Microwave the pierced whole potatoes as directed ahead of time; refrigerate up to 24 hours. When ready to serve, reheat in the microwave before adding the toppings and microwaving as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 5g
* 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.