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

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.

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.

Ratings & Reviews

megzombie's Review

August 28, 2012
This was so flavorful! Consider my mind blown!

blw3474's Review

July 09, 2011
These were great. I used " baby" sweet peppers-orange, red, and green. They were bite size and would work well as an appetizer for a summer cookout

Brittiny's Review

August 15, 2010
These looked and tasted amazing. I did cut the fat quite a bit--half the butter, low fat sour cream and 2% cheese. I can't imagine we were missing anything. I'll definitely make them again.

MrsH0507's Review

May 24, 2010
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.

cjmelt76's Review

November 08, 2009
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!

Mama2znc's Review

April 29, 2009
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.