Twice-Baked Potatoes With Cheese And Chilies Recipe

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Divide the potato mixture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet.

Step 5

Bake again at 400øF., until potatoes are hot and cheese is bubbling.

Step 6

Top each potato with a generous dollop of sour cream, and add a black olive if you like. Serve immediately.

Things You'll Need

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

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