1 can (26 oz.) pickled jalapeño peppers, rinsed, halved lengthwise and seeded
1 cup warm leftover mashed potatoes
1 cup shredded Monterey Jack cheese
1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
1/4 cup sour cream
Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan.
Combine potatoes, 1/2 cup cheese, Hellmann's® or Best Foods® Light Mayonnaise and sour cream in medium bowl. Evenly spoon into jalapenos, then sprinkle with remaining 1/2 cup cheese. Broil until golden and cheese is melted.