Twice-Baked Potatoes with Cheese and Chilies
Source: The Palm Beach Post, November 17, 1994
Makes 4 servings

4 large russet potatoes
Salt and freshly ground black pepper, to taste
4 tablespoons chopped imported black olives
1/2 cup diced canned mild green chili peppers
4 to 6 tablespoons heavy cream
1/2 cup grated sharp Cheddar cheese, plus additional cheese for topping
1/2 cup sour cream, for garnish
Whole imported black olives, for optional garnish

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.