4 baking potatoes, baked
1 egg, separated
1/3 c. chopped pitted ripe olives
1/4 c. green onions, sliced
2 tbsp. fresh cilantro, snipped
8 oz. pkg. cream cheese
1/2 c. shredded Cheddar cheese
1/2 c. salsa

Preheat oven to 450°F. Cut potatoes in half lengthwise. Scoop out potato, leaving shells 1/4-inch thick. Reserve potato for mashed potatoes. Cut each half in half again and place on cookie sheet. Separate egg and brush potato skins with egg white.

Bake 15 to 18 minutes or until crisp. Meanwhile, chop olives; slice onions and snip cilantro. Combine cilantro and cream cheese in small bowl. Remove potato skins from oven and immediately fill with cream cheese mixture. Top with olives, green onions and Cheddar cheese. Warm salsa in microwave and spoon over hot potato skins.