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

Preparation info

4
portions

Difficulty
Medium

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

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Twice-Baked Potatoes with Cheese and Chiles

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