Pepper Pot Twice Baked Potatoes |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry. I love old fashioned comfort meals but they are hard to make posh. Chicken, mashed potatoes with gravy and vegetable, while comforting, is boring. Pepper Pot potatoes add color, fun and depending on the size and color of bell pepper....posh! It can be made kid friendly by carving the peppers as you would a pumpkin! Make sure you choose peppers that are wide bottomed. Ingredients:
4 red bell peppers, with stems-wash cut tops off evenly at the shoulder curve, remove seeds-the top will be put back on |
3 cups simply potatoes traditional mashed potatoes |
1/2 cup chicken broth |
3/4 cup sour cream |
9 slices cooked bacon, chopped fine |
6 green onions, with tops, cleaned and chopped into pea sized pieces |
4 ounces shredded american cheese (any favorite will work) |
2 ounces shredded american cheese (or same as above) |
Directions:
1. Pre heat oven to 350 degrees. Spoon potatoes into 4 qt microwavable mixing bowl, pour chicken broth over the top. microwave on high for one minute. Mix broth into potatoes. Add bacon, onions, sour cream and 4 oz of cheese and mix together to distribute evenly throughout the potatoes. Heat in microwave for an additional 2 minutes. Spoon potatoes into pepper pots filling until 1/2 inch from the top. Place each pepper into a 9 inch square baking dish with 1/2 inch water in the bottom of the pan (careful not to float the peppers) Place pan in oven for 20 minutes. when done sprinkle potatoes with remaining cheese, Place tops back on peppers and return to oven for an additional 10 minutes. Make sure water level in pan doesn't get too low or peppers will burn.
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