Baked Stuffed Potatoes

• 4 large baking potatoes
• 1 cup shredded provolone cheese
• 1 cup shredded cheddar
• 1 green pepper finely chopped
• 1/4 cup melted margarine
• Sour cream, optional

The day before serving, bake potatoes in a 450-degree oven until tender. When cool enough to handle, split in half and gently scoop out flesh. In a medium bowl, coarsely mash potatoes and combine with the next 4 ingredients. Brush insides of potato shells with melted margarine and divide filling evenly among the 8 shells. Cover and refrigerate overnight. About 10 minutes before serving, re-heat in a 350-degree oven or in microwave until cheeses melt. Serve with sour cream.

• Yields: 8 servings
• Preparation Time: 30 minutes, plus overnight