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