Stuffed Baked Potatoes

🧂 Ingredients

• 1/4 cup onions

  minced
• 1/4 cup bell peppers

  minced
• 4 tbsp. unsalted butter
• 1 lb. Maine potatoes

  peeled
• 1 small can evaporated milk

  (6-ounces) or about ¾ cup heavy cream
• 1/2 tsp. Grey Poupon prepared dijon mustard

  or more, if desired
• 1/2 cup parmesan cheese

  grated
• 1 drop Tabasco sauce

  or more for increased flavor
• 5 large Idaho baking potatoes
• 1/2 tsp. Salt and pepper

  to taste
• 1/2 tsp. paprika

  as needed
• 1 to 2 cups sharp cheddar cheese

  grated (for tops of potatoes)

Instructions

• 1 Sauté onions and bell peppers in butter.
• 2 Boil Maine potatoes; drain.
• 3 Mash with a potato masher.
• 4 Add sautéed onion and bell pepper, evaporated milk, prepared mustard, parmesan
  cheese and Tabasco sauce.
• 5 Bake Idaho potatoes until done.
• 6 Cut in half length-ways and scoop out all of the potato except enough to make
  the shells stay firm.
• 7 Save shells.
• 8 Add the scooped out portion from the baked potatoes to the Maine potato mixture
  and whip until smooth and semi-firm with an electric mixer.
• 9 Season with salt and pepper.
• 10 Fill potato shells so that they are mounded up to at least half an inch above
  top of shell.
• 11 Cover generously with grated cheese and sprinkle generously with paprika.
• 12 Bake in moderate oven (250°) for about 4 minutes.

Nutrition Info