Found this recipe in a magazine, not sure which one. I did add a few things to the orginal recipe though.
- 3 large baking potatoes
- 3 large red peppers, halved
- 1 1⁄2 cups sour cream
- 7 ounces gouda cheese, shredded
- 1 bunch green onion, chopped
- 4 tablespoons butter
- 3 tablespoons parsley flakes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon seasoning salt (I used Greek seasoning salt)
- 1⁄4 teaspoon paprika
- Preheat oven to 450'.
- Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes.
- While potatoes are baking, Cut red peppers in half and clean insides out.
- Blanch red peppers in hot water for 5 minutes, drain and cool.
- Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell.
- In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well.
- Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes.
- Heat grill or oven.
- Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish).
- Remove from grill or oven and enjoy.
Fantastic! The potatoes had such a wonderful flavor that paired perfectly with the red pepper. I made the potato part of the recipe on Sunday and then took care of the pepper part on the night I wanted to serve them for dinner. It cut down on weeknight prep time which made it a great weeknight meal.
Fantastic Recipe! What a colorful way to serve potatoes. I made the stuffing as directed and after a taste test, decided to go with SReiff's suggestion to add Worcestershire Sauce. Bergy's photo included the stem on the peppers, and I kept the stem on also. That made it a little easier to maneuver the potatoes on the baking sheet, and I think that would also be helpful if grilling the peppers. I used a potato masher to break up the cooked potato then added the other stuffing ingredients. My peppers tended to tip to the side, and I may shave a slice off the back of the peppers next time so they don't tip over. I was a little worried that there was too much gouda, but it was the perfect amount. I wasn't sure if the parsley should be fresh or dried, so I used fresh parsley. Thanks so much for a great recipe -- it was a big hit at dinner last night.
I am not sure if I can give this a true rating since I made this when I was trying to empty out my fridge, and I did not have all the ingredients, but it was still fabulous! I used cheddar instead of gouda, I used red onion instead of green, and I did not have sour cream, so I used about a 1/4 cup light mayo, I also did not have Greek, so I used just regular seasoning salt. I had to bake them since it was raining, and I did not have the foil to cover them!!! Despite all of these setbacks, we LOVED this recipe and will try it again for sure! Thanks so much!