| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Russet potatoes |
|
|
Salt and freshly ground black pepper; to taste |
| 4 |
tb |
Imported black olives; chopped |
| 1/2 |
c |
Canned mild green chili peppers; diced (up to) |
| 6 |
tb |
Heavy cream |
| 1/2 |
c |
Grated sharp Cheddar cheese; plus additional cheese for topping |
| 1/2 |
c |
Sour cream; for garnish |
|
|
Whole imported black olives; for optional garnish |
INSTRUCTIONS
Recipe By: The Palm Beach Post, November 17, 1994
Scrub and dry potatoes. Cut small, deep slit in top of each potato. Set
potatoes on middle rack of preheated 375-degree oven and bake for about 1
hour, or until potatoes are tender when pierced with a fork.
Let potatoes cool slightly, cut off tops and scrape pulp into a bowl. Don't
scrape so deeply that you tear the skin. Salt and pepper potato shells;
reserve.
Mash potato pulp and stir in chopped olives, diced chilies and enough cream
to give mixture the desired consistency. Season to taste with salt and
pepper and stir in 1/2 cup grated cheese.
Divide potato mixture equally among shells, mounding filling slightly.
Sprinkle with additional grated cheese and place on baking sheet.
Bake again, at 400, 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'd like. Serve immediately. Makes 4 servings.
gunterman@ccmailpc.ctron.com
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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