| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetables, Main dish |
4 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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