Twice-Baked Potatoes with Cheese and Chiles


Preparation info

  • 4

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About


  • 4 large baking potatoes
  • Salt and freshly ground black pepper, to taste
  • ¼ cup chopped imported black olives
  • ½ cup diced canned mild green chile peppers
  • 4 to 6 tablespoons heavy cream
  • ½ cup grated sharp Cheddar cheese, plus additional cheese for topping the potatoes
  • ½ cup sour cream, for garnish
  • Whole imported black olives, for garnish (optional)


    1. Preheat the oven to 375°F.
    2. Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the center rack of the oven and bake until the potatoes are tender when pierced with a fork, about 1 hour. Increase the oven temperature to 400°F.
    3. Let the 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.
    4. Mash the potato pulp and stir in the chopped olives, diced green chiles, and enough heavy cream to give the mixture the desired consistency. Season with the salt and pepper and stir in the ½ cup grated cheese.
    5. Divide the potato mixture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on a baking sheet.
    6. Bake again until the potatoes are hot and the cheese is bubbling, 15 to 20 minutes.
    7. Top each potato with a generous dollop of sour cream, and add a black olive if you like. Serve immediately.