Think twice-baked potato, except the potato mixture is stuffed into a bell pepper half. The peppers roast and char on the bottom, imparting a wonderful sweet flavor, while the upper edges stay crisp-tender. Don't forget to bake the potatoes before the guests arrive.
4 large baking potatoes (about 3 1/2 to 4 pounds)
4 large red bell peppers
1 (16-ounce) container sour cream
1/2 cup shredded Gouda cheese
1/4 cup sliced green onions
3 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika
How to Make It
Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.
Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.
Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.
Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.
Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
Grill peppers, covered with grill lid, over medium-high heat (350° to 400°) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.
Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice.
Grilled Stuffed Potatoes: Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350° for 20 minutes or until thoroughly heated.
A huge hit at my summertime dinner party! Several recipe requests. Wonderful classic sour cream flavored potatoes. I omitted the butter because I couldn't possibly see how it was necessary after all that sour cream and cheese. Next time I'll try the Ore-Ida frozen cubed potatoes that you just have to microwave to skip the hour and a half baking.
I used a combination of red, yellow and orange bell peppers, fat-free sour cream, smoked gouda and fat-free I Can't Believe It's Not Butter spray for a healthier side dish. Grilled them alongside Bourbon-Bacon Scallops and Asparagus with Parmesan Salsa - EXCELLENT and worthy of serving to company!
These were so good! I made them for dinner guests as a side dish to grilled steaks and caesar salad, and they were a huge hit. 18 minutes was too long, and I used fresh chives in place of the green onions. I'm definitely adding this to my list of favorites.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!