I have made stuffed or twice baked potatoes before. Generally the stuffing is the potato pulp with some cheese and maybe some chives. Nothing special.
The vegetables are a lovely addition to the potatoes. The bell pepper - I used an orange one - with the pimientos give the potato a little sweetness.
The parmesan cheese gives the potato a nice saltiness.
The most interesting addition is the white sauce. The sauce blends with all the vegetables and makes everything super creamy. The texture was most like a creamed potato. But with extra vegetables.
I baked my potatoes in the morning, this made it easier to get the pulp out without burning myself. Because of this I cooked them for about 10 minutes in the oven before placing them under the broiler to brown.
Wonderful side dish!
BAKED POTATOES STUFFED WITH VEGETABLES 4 Baking Potatoes, Cooked
1 Cup White Sauce
1/4 Teaspoon Salt
1/2 Cup Grated Parmesan Cheese
1/2 Cup Cooked Peas
1/2 Cup Cooked Chopped Carrots
1/4 Cup Diced Green Bell Pepper
2 Tablespoons Diced Pimiento
Cut potatoes lengthwise into halves. Remove the pulp without breaking the skin. Mash the pulp and then fold in the white sauce and vegetables. Heap potato shells with vegetable mixture. Place the potatoes in a baking dish. Broil for 3 to 5 minutes or until tops are browned.
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