Twice-Baked Potatoes with Cheese and Chiles

Name: Twice-Baked Potatoes with Cheese and Chiles
Yield: 4 portions
Ingredients: 4 to 6 tablespoons heavy cream; ½ cup grated sharp Cheddar cheese, plus additional cheese for topping the potatoes; Salt and freshly ground black pepper, to taste; ¼ cup chopped imported black olives; ½ cup diced canned mild green chile peppers; 4 large baking potatoes; Whole imported black olives, for garnish (optional); ½ cup sour cream, for garnish

Preparation info

4
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 large baking potatoes
Salt and freshly ground black pepper, to taste
¼ cup chopped imported black olives

Side dish
Spicy
Vegetarian

Method

Preheat the oven to 375°F.
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 unti