Twice Baked Potatoes With Cheese Chilies
Ingredients| 4 large baking potatoes 1 salt and pepper to taste 4 tbsp black olives, imported 1/2 cup green chili peppers, diced, mild, c, anned 5 tbsp heavy cream 1/2 cup chedder cheese, grated 1 + addl for topping 1/2 cup sour cream 1 black olives (garnish) |
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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.
Servings:
4
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