Ingredients
2 pounds fingerling potatoes1 large baking potato1/3 cup sour cream2 ounces cream cheese, softened1 tablespoon butter1/4 teaspoon salt1/8 teaspoon pepper7 thin slices Monterey Jack cheese1 tablespoon chopped ripe olives2 green onions, thinly sliced
Preparation
Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet.
Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.
