Categories: Vegetables, Cheese/eggs 
      Yield: 1 servings 
  
      6 lg Idaho Potatoes (about 3           1/4 c  Butter or margarine 
           -lb)                            1 1/2 ts Salt 
      2 tb Butter or margarine               1/4 ts Pepper 
      3 tb Salad oil                           1 ts Paprika 
  1 1/4 c  Onion, finely chopped           1 1/2 c  Grated Cheddar cheese (6 
  1 1/4 c  Green pepper, finely                     -oz) 
           -chopped                            1    Preheat oven to 425ÜF. 
    1/2 c  Milk                            
  
  2. Wash and scrub potatoes; dry thoroughly. Rub surface with 2 tablespoons 
  butter. Prick skin with fork, to let steam escape durning cooking. 3. Bake 
  50 to 60 minutes. Potatoes are done when they can be easily pierced with 
  fork. 4. Slash tops in an X; then gently squeeze; with fork, remove most of 
  potato to large bowl, keeping skin intact. Mash potato with fork. 5. In hot 
  oil in medium skillet, saute onion and green pepper until tender- about 5 
  minutes. Heat milk. 6. Add sauted vegetables, hot milk, butter, salt, 
  pepper, paprika and 1 cup grated cheese to mashed potato, mixing well with 
  fork. Pile lightly into potato shells, mounding high. Sprinkle rest of 
  grated cheese over tops of potatoes, dividing evenly. 7. Return to oven; 
  bake 15 minutes, or until thoroughly hot and cheese is melted. Makes 6 
  servings Recipe From: McCall's, April 1982 Joan Johnson 
   
  Converted by MMCONV vers. 1.20