Rating: 5 stars
6 Ratings
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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.

Recipe by Southern Living May 2005

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Recipe Summary test

prep:
25 mins
bake:
1 hr 30 mins
cool:
15 mins
grill:
18 mins
total:
1 hr 88 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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