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TwiceBaked Potatoes with Cheese and Chilies Recipe

TwiceBaked Potatoes with Cheese and Chilies recipe and other baked potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print TwiceBaked Potatoes with Cheese and Chilies recipe  PDF


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 375 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. 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 mi ture the desired consistency. Season to taste with salt and pepper, and stir in 1/2 cup grated cheese. Divide the potato mi ture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet. Bake again at 400 F., 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.

TwiceBaked Potatoes with Cheese and Chilies recipe and other baked potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
803 people have voted
Last Reviewed on 2018-07-19



Thursday, Jul 19 2018 Download & Print TwiceBaked Potatoes with Cheese and Chilies recipe  PDF   Baked Potato recipes RSS   New

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