*  Exported from  MasterCook  *
 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 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
      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
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