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Twice-baked Potatoes With Cheese & Chilies

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TWICE-BAKED POTATOES WITH CHEESE & CHILIES
 Categories: Vegetables, Main dish
      Yield: 4 Servings
 
      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
  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.
 
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