Potato Skins Stuffed with Peppers & Tomatoes

Try these Potato Skins Stuffed with Peppers & Tomatoes, a tantalizing blend of savory flavors and hearty textures.

Ingredients

2 large potatoes (russet for better skins but gold or white can be used)
½ red GREENHOUSE pepper diced, small
½ orange GREENHOUSE pepper diced, small
½ yellow GREENHOUSE pepper diced, small
½ small GREENHOUSE tomato, diced remove liquid
½ cup gruyère cheese
½ cup fresh chives or green onions, chopped
½ cup sour cream
Optional: 3 strips of crispy bacon
2 tbsp of olive oil

DIRECTIONS

Wash potatoes and bake in the oven at 400°F for 45 minutes or until tender inside. Let cool.
Cut potato lengthwise and scoop out insides leaving ¼ inch for stability.
Season inside and out with salt and pepper. Brush with olive oil.
Bake for another 10 minutes per side.

POTATO STUFFING

Mix remaining potato with most of the peppers, tomatoes, and cheese (Retain some of each for topping and add bacon if desired). Season mix with salt and pepper and 1 tablespoon of olive oil.
Top potatoes with remaining peppers and cheese. Place on a baking tray in the oven at 400°F for 15 minutes.
Remove from oven. Add a dollop of sour cream and fresh chives or green onions. Serve warm.

*Recipe courtesy of Red Sun Farms

JUST ADD GREENHOUSE GOODNESS

Latest Recipes

Tomato-Miso Soup with Holiday Croutons

The Bella Pepper Mocktail

Cucumber Melon Sangria Mocktail