3  lrg   Baking Potatoes
          Sour Cream
 ½  cup + 2 tbl  Pace Picante Sauce
 3  tbl   Olive Oil
 1  med   Onion  [chopped]
 1  clove Garlic  [minced]
 ½  tsp   Oregano Leaves  [crushed]
 ½  cup   Salami  [finely chopped]
 ¾  cup   Mozzarella Cheese  [shredded]
 
 

Bake potatoes at 400° for 1 hour or until tender.

Cut potatoes in half lengthwise.  Scoop out pulp, leaving ¼ inch shell.

Cut each shell in half lengthwise; place skin side down on foil-lined baking sheet.

Combine 2 tbl Picante sauce and 2 tbl oil; brush over potatoes.  Bake 15 minutes or until crisp.

Cook onion and garlic in remaining oil in saucepan until tender.

Stir in remaining Picante sauce, Salami and Oregano.

Simmer uncovered 3 minutes or until thickened.  Spoon onto potato skins; top with cheese.

Return to oven for 5 minutes.  Cut potato skins in half.