Wicked Witch Stuffed Potatoes

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Yields1 Serving
 2 large baking potatoes
 3 oz Jarlsberg or Swiss cheese, shredded, divided
 ¼ cup milk
 2 tbsp butter
 ½ tsp salt
 4 grape tomatoes, halved
 8 slices ripe olives
 4 small serrano peppers, stems removed
 4 green pepper strips
 4 blue corn chips
1

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.

2

When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 1/2 cup cheese, milk, butter and salt. Spoon into potato shells. Sprinkle with remaining cheese.

3

Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.

4

Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.

Ingredients

 2 large baking potatoes
 3 oz Jarlsberg or Swiss cheese, shredded, divided
 ¼ cup milk
 2 tbsp butter
 ½ tsp salt
 4 grape tomatoes, halved
 8 slices ripe olives
 4 small serrano peppers, stems removed
 4 green pepper strips
 4 blue corn chips

Directions

1

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.

2

When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving a thin shell. In a small bowl, mash the pulp. Stir in 1/2 cup cheese, milk, butter and salt. Spoon into potato shells. Sprinkle with remaining cheese.

3

Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.

4

Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.

Wicked Witch Stuffed Potatoes
IngredientsDirections