Bewitching Stuffed Potatoes

• 4 medium potatoes (about 8 ounces each)
• 1/2 cup mayonnaise
• 1 cup shredded cheddar cheese
• 8 bacon strips, cooked and crumbled
• 1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
• 1 green onion, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices Monterey Jack cheese
• Sliced ripe olives, drained
• Roasted sweet red peppers, drained and sliced
• Blue corn tortilla chips

1. Preheat oven to 400u0b0. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes, turning once.
2. When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with mayonnaise, adding next six ingredients.
3. Spoon into potato shells. Place on a
4. ; top with a piece of cheese. Bake until heated through, 12-15 minutes. Decorate, as desired, with olives and peppers; serve with blue corn tortilla chips.

potatoes, mayonnaise, cheddar cheese, bacon, tomatoes, green onion, salt, pepper, cheese, olives, sweet red peppers, corn tortilla chips

Taken from www.tasteofhome.com/recipes/bewitching-stuffed-potatoes/ (may not work)