Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    baking potatoes -- baked
   1      large         egg -- separated
     1/3  cup           black olives -- chopped
     1/4  cup           green onions -- sliced
   2      tablespoons   cilantro -- snipped
   8      ounces        cream cheese -- softened
     1/2  cup           cheddar cheese -- shredded
     1/2  cup           salsa -- heated

Preparation:

Preheat oven to 450. Cut potatoes in half lengthwise, with 5-inch Self Sharpening Utility Knife and Hold 'N Slice. Scoop out potato pulp using small Stainless Steel Scoop (reserve potato pulp for mashed potatoes). Cut each half in half lengthwise; pla ce on Rectangle Baking Stone. Separate egg with Egg Separator. Brush potato skins with egg white using Pastry Brush. Bake 15-18 minutes or until crisp. Meanwhile, chop olives with Food Chopper. Slice green onions with 3-inch Self Sharpening Paring K nife. Snip cilantro using Kitchen Cutters. Combine cream cheese and cilantro in 1-Quart Batter Bowl. Remove hot skins from Stone using Bar-B-Tongs. Pipe cream cheese mixture into baked potato skins with Easy Accent Decorator. Top with olives, green onions and cheddar cheese. Microwave salsa in Covered Micro-Cookier for 1 minute 30 seconds or until hot. Spoon over chees