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Veggie Table - Show #25

Baked Stuffed Potatoes

• 4 -- Large baking potatoes, scrubbed
• 1 tbsp (15 mL) -- Olive oil
• 1 -- Medium onion, chopped
• 2 -- Cloves garlic, minced
• 2 tbsp (25 mL) -- Sundried tomatoes, minced
• ½ -- Green bell pepper, finely diced
• ½ cup (125 mL) -- Black olives, diced
• 1 tsp (5 mL) -- Salt
• ½ tsp (2 mL) -- Pepper
• 1 cup (250 mL) -- Mozzarella cheese, shredded
• To taste... -- Paprika, to sprinkle on top for garnish

Preheat oven to 375 degrees F. Wrap potatoes in foil. With tines of fork, prick potatoes in several places. Bake 35 minutes to 1 hour, until tender. Meanwhile, in a medium frying pan, heat oil over medium heat. Add onion, garlic, sundried tomatoes, green pepper and olives. Cook, stirring occasionally, until vegetables soften (about 3-5 minutes). Remove from heat. When potatoes are cooked, slice one quarter off top lengthwise. Let cool 3 minutes. Carefully scoop out potato, leaving one inch thick shells. Sprinkle shells with salt and pepper. Divide vegetable filling equally among potatoes. Top with cheese and a dusting of paprika. Bake until cheese melts (about 6-8 minutes).