4 large baking potatoes

4 tablespoons light sour cream

salt to taste (pinch)

½ cup finely minced red pepper

1 clove garlic

¼  cup shredded sharp Cheddar

¼ cup freshly grated parmesan

minced chives for garnish

Preheat oven to 400 F

Clean and scrub the skins of the baking potatoes. Pierce potatoes several times with a fork.  Bake at 400 F for approximately 1 hour or until the potatoes yield when you squeeze them gently with an oven-mitted hand.  While the potatoes are cooking, sautee the onion, red pepper and garlic until tender - just a few minutes, in a non-stick skillet spritzed with a little oil.

Let potatoes cool slightly. Cut potatoes in half* lengthwise and use a spoon to scoop out the inside pulp to within ¼ inch of the shell edge.  Mash the pulp with sour cream and cheddar, and stir in the sauteed onion, garlic, red pepper and salt. Stuff the shells with the mashed potato mixture, mounding in the hollowed out shell until you have a whole potato shape.  Sprinkle tops with grated parmesan and chives.  Place filled potatoes on a baking sheet or pan and bake at 350 F for 15 minutes or until cheese is melted. 

You can prepare these up to the final baking stage ahead of time, allow to cool, cover and refrigerate.  They will take longer in the oven - up to 25 minutes, depending on how cold they are.

* Ideally, you want one half to be a little larger than the other, and that will be your shell for filling.  You can discard the remaining piece, or sprinkle with cheese and broil for a cook's treat snack.