Baked Idaho® Potatoes with Red Pepper & Cheddar Cheese

Name: Baked Idaho® Potatoes with Red Pepper & Cheddar Cheese
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 24
Ingredients: 24 Idaho potatoes; 6 cups sliced red bell peppers; 3 cups sliced red onion; 2 tablespoons olive oil; Salt and black pepper to taste; 3 cups plain lowfat yogurt; 8 cups grated cheddar cheese; 1/2 cup sliced green onions

Author:

Jamie Geller Test Kitchens

Publish date:

Apr 26, 2010

baked idaho potatoes with red pepper and cheddar cheese

These cheddar cheese and pepper baked potatoes can be a side dish or a main dish with a salad on the side.

65minDuration
60minCook Time
5minPrep Time
24Servings

Ingredients

24 Idaho potatoes
6 cups sliced red bell peppers
3 cups sliced red onion
2 tablespoons olive oil
Salt and black pepper to taste
3 cups plain lowfat yogurt
8 cups grated cheddar cheese
1/2 cup sliced green onions

Preparation

1. Scrub potatoes; dry and pierce with fork. Bake in 425°F. 45 to 60 minutes, or until tender.

2. Saute peppers and onions in olive oil in a large skillet over medium heat for 4-5 minutes, or until soft. Season with salt and pepper to taste.

3. To serve: Blossom each potato with a fork. Top each with 2 tablespoons yogurt and 1/3 cup cheese. Broil until cheese is melted. Top each with 1/4 cup red pepper mixture, and garnish with 1 teaspoon green onion.

Source: Idaho Potato Commission