Twice-Baked Potatoes with Cheese and Chilies

Directions

1. 1

   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. 2

   Cut a small, deep slit in the top of each potato

3. 3

   Set the potatoes on the middle rack of a preheated 375?F

4. 4

   oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork

5. 5

   Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl

6. 6

   So not scrape so deeply that you tear the potato skin

7. 7

   Salt and pepper the potato shells

8. 8

   Mash the potato pulp and stir in 4 Tbs chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consisten