|Baking potato||4 Large|
|Vegetable oil||1 Cup (16 tbs)|
|Evaporated milk||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Onions||2 Small, sliced and separated into rings|
|Green pepper||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Tomato||1 Medium, peeled and chopped|
Scrub potatoes thoroughly, and rub skins with oil, bake at 400Â° for 1 hour or until done.
Allow potatoes to cool to touch.
Cut potatoes in half lengthwise, carefully scoop out pulp, leaving shells intact.
Mash pulp, stir in milk, cheese, salt, and pepper.
Stuff shells with potato mixture.
Saute onion, green pepper, and garlic in butter until vegetables are tender.
Add tomato, and cook until thoroughly heated.
Spoon tomato mixture over potatoes.