Twice-Baked Potatoes with Cheese and Chilies
Lots of great flavours in these twice baked potatoes. Really enjoyed the taste of this flavour combination. The black olives and green chills added more depth, and the cream and cheese enhanced the overall texture and flavour. I might add a bit sun-dried tomatoes next time to give it a Mediterranean take-on.
Ingredients
| 4 | large |
russet potatoes
|
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 4 | tablespoons |
black olives
imported |
|
| ½ | cup |
green chili peppers, canned
mild, diced |
|
| 5 | tablespoons |
heavy whipping cream
|
|
| ½ | cup |
cheddar cheese
grated, plus additional for topping |
|
| ½ | cup |
sour cream
|
|
| 1 | x |
black olives
for garnish |
* |
Directions
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 375℉ (190℃) F 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.
Do 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 ½ 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 400℉ (200℃) 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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Nutrition Facts
Serving Size 86g (3.0 oz)
