Double Baked Cheddar and Red Pepper Potatoes

Double Baked Cheddar and Red Pepper Potatoes

A double baked potato topped with cheddar and red pepper to accompany any meal.

Courtesy of Black Diamond



large baking potatoes, cooked
cup (250 mL) roasted red peppers, coarsely chopped
egg, beaten
tsp (5 mL) curry powder (optional)
Tbsp (15 mL) fresh parsley, chopped
salt and pepper to taste
1 ¼
cup (310 mL) Black Diamond Double Pizza Shredded Cheese


Step 1

Preheat oven to 350°F (180°C).

Step 2

Cut each potato in half lengthwise. With a small spoon, carefully hollow out each potato half, leaving approx. 1/2″ of potato still inside the skin, while reserving the potato you remove in a large bowl.

Step 3

Place the potato skins on a baking sheet and set aside.

Step 4

Mash the reserved potato flesh well and stir in the roasted red peppers, egg, curry powder (if desired) salt, pepper and 1 cup of Black Diamond Double Pizza Shredded Cheese.

Step 5

Spoon the filling back into the potato skins gently, packing the filling and mounding the tops.

Step 6

Sprinkle with the remaining 1/4 cup of shredded cheese and bake for 10 minutes or until they are heated through and the cheese has melted.

Step 7

Tip: Use prepared roasted peppers found in the condiment aisle of your supermarket!

Step 8

Easy to prepare! Great entertaining item! Make up to two days ahead.

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