Twice-Baked Potatoes With Cheese And Chilies

* Exported from MasterCook *

TWICE-BAKED POTATOES WITH CHEESE AND CHILIES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg Baking potatoes
Salt and pepper to taste
4 tb Black olives, imported
1/2 c Green chili peppers, diced,
-mild, canned
5 tb Heavy cream
1/2 c Chedder cheese, grated
+ addl for topping
1/2 c Sour cream
Black olives (garnish)

Scrub and dry the potatoes. Cut a small, deep slit
in the top of each potato. Set the potatoes on the
middle rack of a preheated 375øF. oven and bake for
about 1 hour, or until potatoes are tender when
pierced with a fork.
Let potatoes cool slightly, cut off the tops and
scrape the potato pulp into a bowl. So not scrape so
deeply that you tear the potato skin. Salt and pepper
the potato shells; reserve.
Mash the potato pulp and stir in 4 Tbs chopped
olives, diced green chilies, and enough heavy cream to
give the mixture the desired consistency. Season to
taste with salt and pepper, and stir in 1/2 cup grated
cheese.
Divide the potato mixture equally among the shells,
mounding the filling slightly. Sprinkle with
additional grated cheese and place on baking sheet.
Bake again at 400øF., until potatoes are hot and
cheese is bubbling.
Top each potato with a generous dollop of sour
cream, and add a black olive if you like. Serve
immediately.



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