Ingredients Jump to Instructions ↓

  1. 2 large baking potatoes

  2. 3 ounces Jarlsberg or Swiss cheese, shredded, divided

  3. 1/4 cup milk

  4. 2 tablespoons butter

  5. 1/2 teaspoon salt

  6. 4 grape tomatoes, halved

  7. 8 slices ripe olives

  8. 4 small serrano peppers, stems removed

  9. 4 green pepper strips

  10. 4 blue corn chips

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home 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. Using the tomato halves, olive slices, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats. Yield: 4 servings.


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