Potato Skins a la Mediterranee

For several months, Anita and I have wanted to cook a Mediterranean version of the famous American dish, Potato Skins. Now that the russet potatoes are large and delicious, we done did it; and they were fabulous...
But it's hard to beat almost any variation on Potato Skins;  they are just plain down home delicious.

Serves:               2
Prep time:         20 minutes
Cooking time:   1 hour baking and 20 minutes other

INGREDIENTS:
2 large russet potatoes, washed and dried
1 red jalapeno pepper, seeded and chopped small
1 green jalapeno pepper, seeded and chopped small
3 green onions, sliced small
2 T pesto sauce
4 T bacon bits or crumbled cooked bacon
6 shiitake mushrooms, chopped small
3/4 C sharp cheddar cheese, grated
2 T Parmesan cheese, grated
2 T fresh chives, chopped short
10 kalamata olives, sliced

PREPARATION:
1. Bake the potatoes at 400 *F for 60 minutes on the oven rack.
2. Cool potatoes, slice in half lengthwise and scoop out all but outer 1/4" of pulp.
3. Brush potatoes with olive oil inside and out and put on cookie tray under broiler for about 3 minutes each side or until crisp. Remove from oven and set aside to cool.
4. Wipe a 10 inch saute pan with olive oil then saute the green onions, jalapeno, bacon bits, mushrooms, for about 10 minutes or until they start to brown.
5. Spread the pesto sauce around the inside of the cooled skins. Then place the sauteed mixture inside and fill with sharp Cheddar cheese.
6. Sprinkle Parmesan on top.
7. Bake at 400 *F about 4 minutes or until cheese melts. Remove from oven and place on heated platter.
8. Sprinkle with chopped chives and olive slices and serve.

Bon appetit,
Tom and Anita