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

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