Twice Baked Stuffed Potatoes

Ingredients:
Three whole baking potatoes
1/2 green pepper -- chopped
1/2 medium onion -- chopped
3 tablespoons butter
3 tablespoons gluten-free sour cream
3 ounces GF cream cheese, cut in cubes -- softened
1-1/2 cups shredded cheddar cheese
1 teaspoon granulated garlic
Salt and pepper to taste

Directions:
Preheat oven to 350-degrees.

Wash potatoes and pierce with a fork.

Bake one hour or until tender.

Remove from oven and cut in half.

Scoop out warm potato into a large bowl.

Set shells aside. Into the potatoes, whip the green pepper, onion, butter, sour cream, cream cheese, 1-cup of cheddar cheese, garlic, salt and pepper to taste.

Spoon the potato mixture into the shells.

Place in a greased shallow baking dish and sprinkle tops with remaining cheddar and paprika.

Return to 350-degree oven long enough to melt cheese and heat the potato stuffing.

Courtesy of FitnessandFreebies.com
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