Black olives (garnish) Scrub and dry the potatoes. Cut a small, deep slit in the top of each potato. Set the potatoes on the middle rack of a preheated 375�F. oven and bake for about 1 hour, or until potatoes are tender when pierced with a fork. Let potatoes cool slightly, cut off the tops and scrape the potato pulp into a bowl. So not scrape so deeply that you tear the potato skin. Salt and pepper the potato shells; reserve. Mash the potato pulp and stir in 4 Tbs chopped olives, diced green chilies, and enough heavy cream to give the mixture the desired consistency. Season to taste with salt and pepper, and stir in 1/2 cup grated cheese. Divide the potato mixture equally among the shells, mounding the filling slightly. Sprinkle with additional grated cheese and place on baking sheet. Bake again at 400�F., until potatoes are hot and cheese is bubbling. Top each potato with a generous dollop of sour cream, and add a black olive if you like. Serve immediately.