Wicked 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

1. Scrub and pierce potatoes. Bake at 375u0b0 for 1 hour or until tender.
2. 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.
3. Place on a
4. . Bake at 375u0b0 for 5-10 minutes or until cheese is melted.
5. Using the tomato halves, olive slices, serrano peppers and pepper strips, create a face on each potato half. Add corn chip hats.

baking potatoes, swiss cheese, milk, butter, salt, grape tomatoes, olives, serrano peppers, green pepper, corn chips

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