Mexican Potato Skins

Mexican Potato Skins

8 large potatoes, baked and halved
1-1/2 cups shredded cheddar cheese
1-1/2 cups shredded Monterey jack cheese
1/2 cup diced tomato
1/2 cup diced ripe olives
1/2 cup sliced jalapeños
1/4 cup sliced green onion
1 cup guacamole
1 cup Progresso Tamale mild or hot salsa

Preheat oven to 500 degrees. Scoop centers from potatoes, leaving a 1/4-inch thick shell. Fill shells equally with cheeses, tomato, olives, jalapeños, and onion. Bake 5 minutes. Spoon guacamole and salsa on each.
Yield: 16 servings

These sound delicious.

Just made these with Las Palmas Red Enchilada Sauce intead of the Progresso, Night & day difference!!! I highly recommend the Las Palmas!!!