Witch Stuffed Potatoes
2 large baking potatoes
3 ounces Jarlsberg or Swiss cheese, shredded, divided
1/4 cup milk
2 tablespoons butter
1/2 teaspoon salt
4 grape tomatoes, halved
8 slices ripe olives
4 small serrano peppers, stems removed
4 green pepper strips
4 blue corn chips
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. Makes 4 servings.
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