Verde salsa and crispy turkey bacon make terrific toppers for these crowd-pleasing grilled potato skins. Top with sour cream and prepare for compliments.
What You Need
Original recipe yields 6 servings
6 large baking potato es (3 lb.)
2 Tbsp. butter, melted
1/2 cup TACO BELL® Verde Salsa
1 cup KRAFT 2% Milk Shredded Cheddar Cheese
3 slices OSCAR MAYER Turkey Bacon, cooked, chopped
2 large plum tomatoes, seeded, chopped
2 green onions, sliced
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Heat grill to medium heat.
Pierce potatoes with fork or small sharp knife. Wrap individually in foil.
Grill 1 hour or until tender. Unwrap potatoes; cool 10 min.
Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Discard removed centers or reserve for another use. Brush insides of shells with butter; fill with salsa, cheese and bacon.
Grill 10 to 12 min. or until skins are crisp. Top with remaining ingredients.
Round out your buffet by serving these potato skins with fresh veggie dippers and fresh fruit kabobs.
Prepare using TACO BELL® Thick & Chunky Salsa or picante sauce.
Use Your Oven
Bake pierced potatoes in 425ºF oven 45 min. to 1 hour or until potatoes are tender when pierced in centers with fork. Cool slightly, then prepare and fill shells as directed. Place on baking sheet. Bake 10 to 12 min. or until heated through. Top with remaining ingredients.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 3g
* 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.