Spice up a super side dish with some Spicy Jalapeño Cream Cheese. Our Nacho-Style Twice-Baked Potatoes pack some heat and a whole lot of rich flavor.
What You Need
Original recipe yields 8 servings
4 baking potato es (2 lb.), baked
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Spicy Jalapeño Cream Cheese Spread
1/4 cup milk
1/2 cup TACO BELL® Taco Sauce
1/2 cup KRAFT 2% Milk Shredded Cheddar Cheese
1/2 cup crushed tortilla chips
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Let's Make It
Heat oven to 350ºF.
Cut potatoes lengthwise in half; scoop out centers into medium bowl, leaving 1/8-inch-thick shells.
Add cream cheese to potato flesh; beat with mixer until blended. Add milk; beat until potato mixture is light and fluffy.
Spoon mashed potatoes into potato shells; place on baking sheet. Drizzle with taco sauce, top with cheese and crushed chips.
Bake 20 to 25 min. or until heated through.
Top with sliced black olives, pickled jalapeño slices, additional taco sauce and/or chopped fresh cilantro before serving.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
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.