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Prep Time
25 Mins
Bake Time
1 Hour 30 Mins
Cool Time
15 Mins
Grill Time
18 Mins
Yield
Makes 8 servings

How to Make It

Step 1

Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.

Step 2

Bake at 450° for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.

Step 3

Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Step 4

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.

Step 5

Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.

Step 6

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.

Step 7

Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice.

Step 8

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.

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