by Carnivore&Vegetarian
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my 8 recipes »
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Carnivore&Vegetarian's Notes:
2 Large Baking Potatoes Ask a question about this ingredient
4 tablespoons milk Ask a question about this ingredient
1 tablespoon butter Ask a question about this ingredient
1/3 cup shredded cheese (your choice) Ask a question about this ingredient
1 tablespoon parmesan cheese Ask a question about this ingredient
1 pinch salt Ask a question about this ingredient
1 pinch pepper Ask a question about this ingredient
1/2 red onion (fine diced) Ask a question about this ingredient
1/2 Red pepper (fine diced) Ask a question about this ingredient
1 Garlic cloved, minced Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
Pierce potatoes several times with a fork and bake at 375 for approximately 1 hour. This can be done a day ahead.
Ask a question about this stepIncrease heat to 400, or preheat oven to 400, if potatoes already are baked.
Ask a question about this stepAdd olive oil to a medium pan over low heat. Add garlic and cook 1 minute. Add onions and peppers and season with salt and pepper. Continue to cook on low to moderate heat for about 10-12 minutes, enough time to let them sweat.
Ask a question about this stepWhile the veggies are cooking, cut potatoes in half lengthwise and carefully scoop the potato "guts" out of the and into a large bowl. You want to leave about 1/4" of potato along skin. Place skins onto a baking sheet and cook for 10 minutes, while you prepare filling.
Ask a question about this stepAdd salt, pepper, butter to potato and mash until smooth. When veggies are cooked, add to potato mixture and fold them gently. Remove skins from oven and carefully fill them with the potato mixture. Top with Parmesan cheese and bake for 10-12 minutes.
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