There are several ways to prepare this unusual dish. You can fill the slits in the potato with bright peppers and onions, with a mix of other vegetables, or with a cheese-based combination, such as sautéed wild mushrooms and slices of Gruyère cheese. As the potato bakes, it absorbs the juices from the fillings.
- 6 large oval baking potatoes, about 10 oz. each
- 2 large Vidalia onions
- 1 large red bell pepper
- 2 large green bell peppers
- 1 Tbs. freshly chopped rosemary, optional
- Salt and freshly ground black pepper to taste
- 6 Tbs. soy margarine, melted, or canola oil
- Preheat oven to 425F.
- Using a sharp knife, carefully remove skin from top half of potato only. Cut about 8 slits three-quarters of way through potato, about 1 inch apart. Do not cut through skin on underside.
- Peel onions, cut in half lengthwise and cut each half into 1/8-inch-thick slices to create half circles.
- Cut peppers into quarters lengthwise, removing stems and seeds. Cut each quarter into 2 tall triangles.
- Combine rosemary, salt, pepper and melted margarine in small bowl.
- Place each potato on 12x14-inch sheet of foil or parchment. Gently pull apart first slit, and insert slice of onion; in second slit, insert red pepper triangle; in third slit, insert green pepper triangle. Repeat until slits are filled. Drizzle 1 Tbs. seasoned margarine over each potato; wrap well in foil. Place on baking sheet.
- Bake potatoes 45 to 55 minutes, or until tender when pierced with skewer. Serve in wrapper, and let each person unwrap potato.
- Serving Size: Serves 6
- Calories: 450
- Carbohydrate Content: 80 g
- Fat Content: 12 g
- Fiber Content: 9 g
- Protein Content: 8 g
- Saturated Fat Content: 2 g
- Sodium Content: 180 mg
- Sugar Content: 9 g