Potato Stuffed Grilled Bell Peppers

Southern Living, 2005

Makes 8 servings

    4 large baking potatoes (3/5-4 lbs)                            
    4 large red bell peppers                                       
    16 ounces sour cream                                           
    1/2 cup shredded gouda cheese                                  
    1/4 cup scallion sliced                                        
    3 tablespoons butter                                           
    3 tablespoons chop fresh flat-leaf parsley                     
    3/4 teaspoon salt                                              
    1/2 teaspoon pepper                                            
    1/4 teaspoon paprika                                           

Prep: 25 min/Bake: 1 hr., 30 min/Cool: 15 min/Grill: 18 min.
Don't forget to bake the potatoes before the guests arrive.

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.