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Twice Baked Potatoes with Cheese and Chilies


4 large baking potatoes
salt and pepper, to taste
4 tablespoon black olives, chopped
1/4 to 1/2 cup canned mild green chili peppers, diced
4 to 6 tablespoon heavy cream
1/2 cups grated sharp Cheddar cheese, plus cheese for topping
1/2 cups sour cream, for garnish
whole black olives, for garnish

Scrub and dry potatoes. Cut small, deep slit in top of each potato. Set potatoes on middle rack of preheated 375 degree F oven and bake for about 1 hour, or until potatoes are done. Let cool. Scoop out insides, mix with other ingredients (except garnishes). Refill potatoes and bake for 20 minutes or until done. Garnish and serve.

NOTE:
Wear gloves while dicing the chilies, and don't rub near your nose or eyes. Make it a pain-free experience!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.