Stuffed potatoes

3 potatoes
6 T. butter
4 to 5 oz. mild cheddar, shredded
4 to 5 oz. monterey jack, shredded
2 heaping T. cottage cheese
8 to 12 pieces of bacon, cooked and chopped
2 1/4 oz. sliced olives
3 green onions, chopped
salt

Wash and butter potatoes, wrap in foil, then bake until cooked through (about 1 1/2 to 2 hours). Unwrap and cool in refrigerator until cool enough to handle but still warm enough to work with (about 15 minutes to 1/2 hour). Cut in half length-wise. Scoop potato out into mixing bowl with small spoon, forming an empty shell and leaving a small amount of potato in skin so that skin does not collapse. Put shells aside. Mix butter and cottage cheese into scooped out mixture with potato masher. Add monterey cheese, olives, and a few dashes of salt. Add half of the following ingredients: cheddar cheese, bacon, and chives. Mix together with fork, then scoop back into potato skins. Place remaining cheese, bacon, and chives on tops of potatoes. Can be stored in refrigerator until ready to serve. Heat in microwave for approximately 2 minutes prior to serving.

Source:
Edie's Page


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