Stuffed Potato Skins
|Baking potatoes||36 Ounce, scrubbed and patted dry (3 whole, 36 ounce each)|
|Vegetable oil||1 Tablespoon|
|Onion||1 , chopped|
|Green bell pepper||1 , seeded and coarsely chopped|
|Shredded monterey jack/Cheddar cheese||1 Cup (16 tbs)|
Preheat the oven to 450°F.
Brush the potatoes all over with the oil.
Prick them in several places on all sides with a fork.
Place in a baking dish.
Bake until tender, about 1 1/2 hours.
Meanwhile, heat the butter in a large non-stick skillet.
Add the onion and a little salt and cook over medium heat until softened, about 5 minutes.
Add the bell pepper and continue cooking until just tender but still crunchy, 2-3 minutes more.
Stir in the paprika and set aside.
When the potatoes are done, halve them length wise.
Scoop out the flesh, keeping the pieces coarse.
Keep the potato skins warm.
Preheat the broiler.
Add the potato flesh to the skillet and cook over high heat, stirring, until the potato is lightly browned.
Season with pepper.
Divide the vegetable mixture among the potato skins.
Sprinkle the cheese on top.
Broil until the cheese just melts, 3-5 minutes.