Stuffed Jumbo Golds with Cheese and Green Chiles
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Serves 4

Ingredients:

• 4 large MountainKing® Gold or Butter Red potatoes
• 1 small can diced mild green chiles, drained
• 2-3 tablespoons butter
• 1/2 cups our cream, divided
• 3/4 cup grated sharp Cheddar cheese, divided
• salt and black pepper to taste

Directions:

1. Preheat oven to 375F.
2. Scrub and dry the potatoes. Do not peel. Use a paring knife to deeply pierce each potato before baking. Set potatoes directly on oven rack and bake for 1 hour, or until tender.
3. Let potatoes cool for a few minutes. Cut about 1/3 lengthwise off the tops of the potatoes. Use a spoon to remove the potato pulp into a mixing bowl. Reserve the potato shells.
   Mash the pulp and stir in the chiles, butter, _ cup sour cream, and _ cup cheese. (NOTE: A little milk can be added if the potatoes are too dry.) Add salt and pepper to taste.
4. Increase oven heat to 400F. Fill shells generously with the potato mixture. Sprinkle with reserved cheese and place on baking sheet.
5. Bake about 10 minutes until cheese is bubbling.
   Top each potato with a little reserved sour cream. Serve immediately.