Stuffed Potato Ghosts

• 2 pounds fingerling potatoes
• 1 large baking potato
• 1/3 cup sour cream
• 2 ounces cream cheese, softened
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 7 thin slices Monterey Jack cheese
• 1 tablespoon chopped ripe olives
• 2 green onions, thinly sliced

1. Bake fingerling potatoes at 350u0b0 for 40-45 minutes or until tender; set aside.
2. 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.
3. Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined
4. .
5. Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350u0b0 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.

potatoes, baking potato, sour cream, cream cheese, butter, salt, pepper, thin slices monterey, chopped ripe olives, green onions

Taken from www.tasteofhome.com/recipes/stuffed-potato-ghosts/ (may not work)