Bewitching Stuffed Potatoes

Name: Bewitching Stuffed Potatoes
Ingredients: 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

12 ingredients

4 steps

Ingredients

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

Directions

1

Preheat oven to 400°. 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.