- 6 baking potatoes
- 1/3 cup [75 g] butter or margarine
- 1 medium-size sweet green pepper, diced
- 3 tablespoons [45 mL] onion flakes
- 1 medium-size tomato, diced
- 1 to 2 tablespoons [15 to 30 mL] milk
- 2 teaspoons [10 mL] salt
- 1/4 teaspoon [1 mL] white pepper
- 1 teaspoon [5 mL] paprika
- 1/4 teaspoon [1 mL] freshly crumbled rosemary leaf
- Paprika [to garnish]
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- Preheat oven to 450°F [230°C].
- Rinse, then dry unpeeled potatoes.
- Bake potatoes into preheated oven for 1 hour, until done.
- Meanwhile, soften sweet green pepper dices into 3 tablespoons [45 g] of the butter or margarine, melted.
- Stir in onion flakes and tomato dices; cook for 1 minute more then set aside.
- Remove done potatoes from oven; lower oven temperature to 400°F [200°C].
- Half potatoes lengthwise and delicately remove potato meat, being careful not to pierce skins; reserve.
- Crush potato meat.
- Stir in milk, salt, white pepper, paprika and crumbled rosemary, into a smooth puree.
- Really delicately stir in reserved green pepper dices, onion flakes and tomato dices.
- Stuff potato skins with mixture; dot with remaining butter or margarine.
- Bake stuffed potatoes into hot oven, for 20 minutes.
- Serve immediately, sprinkled with paprika.
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