Stuffed Potato Ghosts

Stuffed Potato Ghosts
2 lbs. fingerling potatoes
1 large baking potato
1/3 cup sour cream
2 oz. cream cheese, softened
1 tbs. butter
1/4 tsp. salt
1/8 tsp. pepper
7 thin slices Monterey Jack cheese
1 tbs. chopped ripe olives
2 green onions, thinly sliced
----------
Bake the fingerling potatoes at 350° for 40-45 minutes or until tender; set aside.
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.
Cut each fingerling in half lengthwise. Spoon about 1 tablespoon mashed potato mixture over each potatoe half. Place on a foil-lined baking sheet.
Cut each cheese slice into six rectangles; place one on each stuffed potato. (Save remaining cheese for another use.) Bake at 350° for 10-22 minutes or until cheese is melted and potatoes are heated through. Position olives and green onions on each for eyes and mouth.