Stuffed Potato Ghosts

Ingredients

• 2 pounds fingerling potatoes
• 1 large baking potato
• 1/3 cup sour cream
• 2 ounces cream cheese, softened
• 1 tablespoon butter
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 7 thin slices Monterey Jack cheese
• 1 tablespoon chopped ripe olives
• 2 green onions, thinly sliced

Directions

1. Bake fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
2. Meanwhile, pierce baking potato several times with a fork. Microwave for 6-7 minutes or until tender. Cut in half and scoop out pulp; discard shell. Place pulp in a small bowl; mash. Stir in the sour cream, cream cheese, butter, salt and pepper until smooth.
3. Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potato half. Place on a foil-lined baking sheet.
4. Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-11 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouths.

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