6 lg. potatoes
1/2 stick butter
Salt & pepper to taste
1 c. half & half
1/2 lb. grated sharp Cheddar cheese
1 sm. can green chilies, chopped, drained & patted dry with a paper towel
1 can (10 oz.) Rotel tomatoes, chopped, drained & patted dry with a paper towel

Cook potatoes until just tender and mash with butter, salt, pepper and half & half. Place in baked dish.

Combine cheese, green chilies and tomatoes. Using a spoon or spatula, make a ditch or tunnel through potatoes. Fill tunnel with cheese mixture, then swirl through potatoes. Bake until cheese melts and starts to brown on top.