Ingredients
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8 x 75 mm (3”) long red skinned Potatoes
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2 tbsp Vegetable Oil
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1 cup (250 g) thinly sliced Yellow Onion
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1 cup (250 g) thinly sliced green or red Bell Peppers
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Salt
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Freshly ground Black Pepper
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2 tbsp Unsalted Butter
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1 cup (250 g) of Philadelphia Cheese
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4 oz (110 g) grated Parmesan Cheese
Directions
Steps
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1
Done
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Heat the oven to 200C (400°F) and arrange a rack in the middle. |
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2
Done
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Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a fork easily pierces the potatoes, for about 50 minutes. Set aside on a wire rack until cool enough to hold for about 15 minutes. Now warm up the grill on a mid to high heat. |
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3
Done
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Now heat oil in a large frying pan over medium heat until it bubbles. Add the optional onion and red bell pepper and season with salt and pepper. Fry until the vegetables are soft, stirring often, for about 15 minutes. Then remove from the heat and set aside. |
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4
Done
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Slice each potato in half lengthways. Then scoop out the flesh, leaving about 6 mm (¼”) inside. Save the scooped potato for other use. Then brush the insides of the potatoes with the melted butter and season with salt and pepper. Turn the potatoes over and brush the skin sides with butter, then season with salt and pepper. |
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5
Done
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Now space the potato halves skin side up on a baking sheet and grill until the butter bubbles and the skins start to go crispy for about 3-4 minutes. Then turn the potato halves over and grill until the top edges start to go golden brown. |
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6
Done
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Finally, divide the vegetable mixture among the skins and drizzle with the cheese. Place under the grill until the filling is warmed through and the cheese is melted and bubbling for about 5 minutes. Serve immediately. |
