Recipes - COLORFUL STUFFED POTATOES

Colorful Stuffed Potatoes

4	large baking potatoes
1/4 cup	margarine or butter, divided
1/2 cup	milk
3/4 tsp.	salt
1/4 tsp.	white pepper
1 cup ea.	diced red bell pepper and zucchini
1/4 cup	finely chopped onion

Scrub potatoes; prick with fork.  Bake in a 425ºF oven for 40-60 minutes or in a 350ºF oven for 70-80 minutes.  Meanwhile melt 2 tablespoons butter in large skillet.  Sauté red bell pepper, zucchini and onion for 3-5 minutes of until limp; set aside.  Cut baked potatoes in half lengthwise.  Scoop out reserving potato shells.  Mash potato pulp; add 2 tablespoons butter.  Beat in enough milk to make a stiff consistency.  Season with salt and pepper.  Stir in sautéed vegetables.  Spoon mixture into potato shells.  Place shells on baking dish.  Bake in a 350ºF oven for 20-25 minutes or microwave at HIGH 5-6 minutes or until heated through.  Serves 8.

Note:  Potatoes can be prepared up to final reheating step a day ahead, covered and refrigerated.  Increase reheating/baking time to 12-14 minutes in the microwave oven, rotating after 6 minutes; 25-30 minutes in 350ºF conventional oven.