4 lg Baking potatoes
Salt and pepper to taste
4 tb Black olives, imported
1/2 c  Green chili peppers, diced,
-mild, canned
5 tb Heavy cream
1/2 c  Chedder cheese, grated
+ addl for topping
1/2 c  Sour cream
Black olives (garnish)

Scrub and dry the potatoes. Cut a small, deep slit in the top of each
potato. Set the potatoes on the middle rack of a preheated 375F. 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. So not scrape so deeply that you tear the potato skin. Salt
and pepper the potato shells; reserve.
Mash the potato pulp and stir in 4 Tbs 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 400F., 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. Serve immediately.