Bake all potatoes until tender

Cut baking potato in half and cut out pulp; discard shell

Place pulp in small bowl and mash

Stir in dairy free sour cream, dairy free cream cheese, non-dairy butter, salt & pepper until smooth

Cut each fingerling potato in half lengthwise

Spoon about 1 tbsp mashed potato mixture into each fingerling potato half

Place on a foil-lined baking sheet

Cut each slice of dairy free jack cheese into six rectangles

Place one slice on each potato (there might be extra – just save it for another use)

Bake fingerling potatoes at 350’ for 10-11 minutes or until cheese is melted and potatoes are heated

Position olives/bacon bits and green onions on each fingerling potato for eyes and mouths