Potato-Stuffed Grilled Bell Peppers

Ingredients

• 3.5 pounds baking potatoes 
• 3 tablespoons butter 
• 3 tablespoons flat-leaf parsley fresh chopped
• 0.5 cup gouda cheese shredded
• 0.3 cup green onions sliced
• 0.5 teaspoon ground pepper 
• 0.3 teaspoon paprika 
• 4 large bell peppers red
• 0.8 teaspoon salt 
• 16 ounce cup heavy whipping cream sour

Equipment

• bowl
• oven
• potato masher
• grill

Directions

1. Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.
2. Bake at 450 for 1 hour and 30 minutes.
3. Let cool slightly, about 15 minutes.
4. Cut bell peppers in half lengthwise, cutting through stems and keeping intact.
5. Remove and discard seeds and membranes; rinse and pat dry. Set aside.
6. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells.
7. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.
8. Spoon potato mixture evenly into bell pepper halves.
9. Sprinkle with paprika.
10. Grill peppers, covered with grill lid, over medium-high heat (350 to 40
11. minutes or until peppers are blistered and potato mixture bubbles around edges.
12. Serve immediately.
13. Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice.
14. 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.