1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 green onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices Monterey Jack cheese
Sliced ripe olives, drained
Roasted sweet red peppers, drained and sliced
Blue corn tortilla chips
Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Microwave, uncovered, on high until tender, 12-15 minutes, turning once.
When potatoes are cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving 1/4-in.-thick shells. Mash pulp with mayonnaise, adding next six ingredients.
Spoon into potato shells. Place on a baking sheet; top with a piece of cheese. Bake until heated through, 12-15 minutes. Decorate, as desired, with olives and peppers; serve with blue corn tortilla chips.