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Twice-Baked Potatoes With Cheese And Chilies

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  Baking potatoes 4 Large
  Freshly ground black pepper To Taste
  Chopped black olives 4 Tablespoon (Use Imported Ones)
  Diced canned mild green chili peppers 1⁄2 Cup (8 tbs)
  Heavy cream 6 Tablespoon
  Grated sharp cheddar cheese 1 Tablespoon (Used For Topping)
  Sour cream 1⁄2 Cup (8 tbs) (Used For Garnish)
  Salt To Taste

Scrub and dry the potatoes.
Cut a small, deep slit in the top of each potato.
Set potatoes on the middle rack of a preheated 375Â°F.oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork.
Let potatoes cool slightly, cut off the tops, and scrape the potato pulp into a bowl.
Do not scrape so deeply that you tear the potato skin.
Salt and pepper the potato shells; reserve.
Mash the potato pulp and stir in chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consistency.
Season to taste with salt and pepper, and stir in 1/2 cup grated cheese.
Divide the potato mixture equally among the shells, mounding the filling slightly.
Sprinkle with additional grated cheese and place on baking sheet.
Bake again, at 400Â°F., until potatoes are hot and cheese is bubbling.
Top each potato with a generous dollop of sour cream, and add a black olive if you like.

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