*  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 375°F. 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 400°F., 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.
 


                   - - - - - - - - - - - - - - - - - -