Twice-Baked Potatoes with Cheese and Chilies
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 SectionsAbout Us© Quench Magazine |