Recipe: Twice Baked Potatoes with Cheese and Chilies

Twice Baked Potatoes with Cheese and Chilies
rec.food.recipes/Frank Butcher/2000

4 large baking potatoes
salt and pepper, to taste
4 Tbsp black olives, chopped
1/4 to 1/2 cup canned mild green chili peppers, diced
4 to 6 Tbsp 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!