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Favourite Double Baked Cheddar and Red Pepper Potatoes (Illustration)

An easy to prepare entertaining item that will warm diner’s stomachs.

Servings

4

Prep Time

20 min

Cook Time

15 min

Double Baked Cheddar and Red Pepper Potatoes

Ingredients
  • 4 large baking potatoes, cooked
  • 1 cup roasted red peppers, coarsely chopped
  • 1 egg, beaten
  • 1 tsp curry powder (optional)
  • 1 tbsp fresh parsley, chopped
  • salt and pepper to taste
  • 1¼ cups Black Diamond Shredded Mozza Cheddar
Preparation
  1. Preheat oven to 350°F.
  2. Cut each potato in half lengthwise. With a small spoon, carefully hollow out each potato half, leaving approximately ½” of potato still inside the skin; reserve the potato you remove in a large bowl.
  3. Place the potato skins on a baking sheet and set aside.
  4. Mash the reserved potato flesh well and stir in the roasted red peppers, egg, curry powder (if desired), salt, pepper, and 1 cup of Black Diamond Shredded Mozza Cheddar.
  5. Spoon the filling back into the potato skins gently, packing the filling and mounding the tops.
  6. Sprinkle with the remaining cheese and bake for 10 minutes or until they are heated through and the cheese has melted.
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