PUERTO RICAN-STYLE STUFFED POTATOES

Steps:

• Cook potatoes in boiling water 20 min. or until tender; drain. Place in medium bowl. Mash until smooth. Stir in cracker crumbs. Refrigerate 1 hour or until chilled.
• Heat dressing in medium skillet on medium heat. Add peppers and cilantro; cook 5 min., stirring occasionally. Add chicken and olives; stir. Remove from heat; stir in cheese.
• Heat oil in medium saucepan to 375ºF. Shape potato mixture into 5-inch patties with lightly floured hands, using about 1/3 cup of the potato mixture for each patty. Spoon about 1/4 cup chicken mixture onto center of each patty. Fold edges of patties over chicken mixture to completely enclose filling. Shape each into oval shape, resembling a large potato. Add, 2 at a time, to hot oil; cook 5 to 6 min. or until golden brown. Drain well. Serve warm.