|Baking potatoes||6 Medium, baked|
|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped green pepper||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, chopped|
|White pepper||1⁄4 Teaspoon|
|Crushed rosemary leaves||1⁄4 Teaspoon|
While potatoes are baking, cook onion and green pepper in 3 tablespoons hot butter in a skillet.
Add tomato and cook 1 minute.
Cut a thin lengthwise slice from each baked potato.
With a spoon, scoop out each potato without breaking skin.
Thoroughly mash or rice scooped-out potato.
Whip in milk with remaining ingredients until potatoes are fluffy.
Blend in vegetable mixture.
Pile mixture lightly into potato shells.
Arrange on baking sheet.
Sprinkle with paprika.
Bake at 400Â°F 20 minutes, or until thoroughly heated and lightly browned.