Double-baked potato boats are stuffed with mashed potatoes mixed with cheese, jalapeño and bell peppers, onions and seasonings.
Mixed Peppers and Cheese Stuffed Potatoes
Ingredients Makes: 4 servings
4 large potatoes
1/2 cup cheddar, grated (for stuffing) + 1/4 cup cheddar, grated (for topping)
1/4 cup red onion, diced
1/4 cup bell pepper, diced
2 jalapeno, minced
2 garlic cloves minced
1/4 cup fresh herb mix (parsley, basil, cilantro, oregano, thyme and/or dill), cleaned and chopped
sea salt and black pepper to taste
Bake the potatoes. Heat oven to 375 degrees F. Select four nice looking potatoes with minimal bruises. Scrub potatoes clean but leave the skin on. Pierce the tops of the potatoes with a fork. Bake potatoes in a heated oven for about 40 minutes to 1 hour; time will vary with different potatoes and if using a toaster-oven. Potatoes are ready when they can be pierced with a fork or small knife. Turn off oven and remove potatoes when ready. Allow them to completely cool, approximately 40 minutes to 1 hour.
Prepare potato stuffing. Grate the cheese and set aside 1/2 cup in one bowl and 1/4 cup in another bowl. Then dice the onion and bell pepper and mince the jalapeño and garlic; set aside in a bowl. Clean selected herbs, dry and remove stems and chop, also set aside in a bowl.
When the potatoes have cooled, lay the potatoes lengthwise and cut off the tops with a sharp knife. Using a spoon, carefully scoop out the middle of the potatoes leaving the skin unbroken with about a 1/4” potato remaining to support the outer shell. Place the scooped out potato in a medium to large mixing bowl.
Using a fork, mash the potato well until there are no lumps. Add 1/2 cup of the shredded cheese, diced vegetable mix and a sprinkle of sea salt and pepper to the potatoes and combine. Lastly mix in the chopped herbs just enough to combine.
Using a spoon gently add the mixture to the potato boats, supporting them with your hand being careful not to break. Evenly distribute the mixture into all the boats then top with the reserved 1/4 cup of shredded cheddar cheese.
Bake in heated oven at 350 degrees F for 15-20 minutes or until golden on top.
*Two different kinds of stuffed potatoes cut in half ~ they make an attractive display.
Recipe shared by: J. Marshall
Check out what other tasty Nutritional Healing Recipes we have in our collection in our Recipe Archive here!
Return to the top of the Home Page here!