Cook potatoes in boiling water 20 min. or until tender; drain. Cut potatoes lengthwise in half. Scoop out centers into bowl, leaving 1/4-inch-thick shells.
Reserve 1 Tbsp. onions. Add remaining onions, cheese, chorizo and barbecue sauce to potatoes in bowl; mash until blended. Spoon into potato shells. Place in shallow baking dish.
Bake 20 min. or until heated through. Top with sour cream and reserved onions.
To easily fill potato shells, use a small ice cream scoop.
Prepare using KRAFT Mexican Style 2% Finely Shredded Cheddar Jack Cheese and BREAKSTONE'S Reduced Fat or light sour cream. Drain cooked chorizo on paper towels to remove excess fat before using as directed.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fiber 1g
* 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.