Ingredients
2 large baking potatoes3 ounces Jarlsberg or Swiss cheese, shredded, divided1/4 cup milk2 tablespoons butter1/2 teaspoon salt4 grape tomatoes, halved8 slices ripe olives4 small serrano peppers, stems removed4 green pepper strips4 blue corn chips
Preparation
Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender.
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.
Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted.
Using the tomato halves, olive slices, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats.
