Recipe By: The Palm Beach Post, November 17, 1994 Scrub and dry potatoes. Cut small, deep slit in top of each potato. Set potatoes on middle rack of preheated 375-degree oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off tops and scrape pulp into a bowl. Dont scrape so deeply that you tear the skin. Salt and pepper potato shells; reserve. Mash potato pulp and stir in chopped olives, diced chilies and enough cream to give mixture the desired consistency. Season to taste with salt and pepper and stir in 1/2 cup grated cheese. Divide potato mixture equally among shells, mounding filling slightly. Sprinkle with additional grated cheese and place on baking sheet. Bake again, at 400, until potatoes are hot and cheese is bubbling. Top each potato with a generous dollop of sour cream and add a black olive if youd like. Serve immediately. Makes 4 servings. firstname.lastname@example.org CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (381g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15.3mg||5 %|
|Sodium 22.8mg||1 %|
|Potassium 1549.6mg||41 %|
|Total Carbohydrate 67.1g||20 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 62.3g|
|Protein 8.1g||12 %|
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Calories per serving: 331
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