Pepper Potatoes...

You've heard me say it before, I am NOT in any way shape or form, a chef or cook; nor do I contain any culinary skill whatsoever. So, when I find a recipe that I can actually execute, I feel compelled to share with you these successes, even the small ones. If it is not a store bought meal, if I make it with my own ingredients, AND people actually eat it, I consider it a success! :-)

Here's an easy side dish for spring grilling!

Potato-Stuffed Grilled Bell Peppers from Southern Living

"Think twice baked potatoes, except the potatoe mixture is stuffed into a bell pepper half. The peppers roast and char on the bottom, imparting a wonderful sweet flavor, while the upper edges stay crisp-tender. Don't forget to bake the potatoes before the guests arrive."

4 large baking potatoes (about 3 1/2 -4 lbs.)
4 large red bell peppers
1 (16 ounce) countainer sour cream
1/2 cup shredded Gouda cheese
1/4 cupsliced 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

Bake potatoes ahead of time and allow to cool until easily handled. Cut peppers in half lengthwise cutting through stems and keeping intact. Remove and discard seeds and membranes; rinse and pat dry. Set aside.

Cut baked potaotes 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 potatoe masher. Spoon potatoe mixture evenly into pepper halves. Sprinkle with paprika.

Grill peppers, covered with grill lid over mediim high heat for 18 minutes or until peppers are blistered and potatoe mixture bubbles around edges. Serve immediately.

Yummy, easy, and shows well with colored peppers! Enjoy! :-)