Home | Potatoes
4 medium baking potatoes 1/2 cup sour cream 2 tablespoons grated onion 4 ounces (1 cup) shredded cheddar cheese, divided 1/2 teaspoon salt Milk, optional 1/4 cup minced canned green chilies, drained 1/4 cup chopped pitted black olives 8 teaspoons bottled salsa (mild, medium or hot) Grease and prick potatoes. Bake in 400º oven about 1 hour or until tender. While potatoes still are hot, cut in half lengthwise. Scoop out pulp, leaving a 1/8-inch-thick shell. Place pulp in mixing bowl and beat until smooth. Beat in sour cream, then add onion, all but a handful of cheese and the salt, mixing well. If potato mixture seems too thick, add a little milk. Fold in chilies and olives. Spread 1 teaspoon salsa over the bottom of each potato shell. Spoon potato mixture into the shells. Sprinkle remaining cheese over the tops. Place potatoes in shallow baking dish and bake at 350 15-20 minutes or until heated through. Or, reheat in the microwave about 3 minutes, turning once, or until heated through. Makes 7 servings
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