Potato-Stuffed Grilled Bell Peppers

• 4 large baking potatoes (about 3 1/2 to 4 pounds)
• 4 large red bell peppers
• 1 (16-ounce) container sour cream
• 1/2 cup shredded Gouda cheese
• 1/4 cup sliced green onions
• 3 tablespoons butter
• 3 tablespoons chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/4 teaspoon paprika

1. Pierce each potato 3 to 4 times with a fork, and place directly on oven rack.
2. Bake at 450u0b0 for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.
3. Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.
4. Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.
5. Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
6. Grill peppers, covered with grill lid, over medium-high heat (350u0b0 to 400u0b0) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.
7. Note: We tried microwaving the potatoes, but the texture is mealy; baking is the best choice.
8. Grilled Stuffed Potatoes: Omit red bell peppers. Proceed with recipe as directed, reserving potato shells and spooning potato mixture into reserved potato shells. Grill as directed or bake at 350u0b0 for 20 minutes or until thoroughly heated.

baking potatoes, red bell peppers, sour cream, gouda cheese, green onions, butter, parsley, salt, ground pepper, paprika

Taken from www.myrecipes.com/recipe/potato-stuffed-grilled-bell-peppers (may not work)