Source:

Carol Welte

Serves/Makes:4

Ingredients

• 4 baking potatoes, cooked till tender; cooled
• 2 TBS (30 ml). margarine, melted
• 2/3 cup (150 ml) zucchini, diced
• 1/4 cup (60 ml) black olives, chopped
• 2/3 cup (150 ml) shredded monterey jack cheese, shredded
• 1/4 cup (60 ml) green onions, chopped
• 1/4 tsp (1 ml). garlic powder
• Salt & pepper to taste
• 1 tsp (5 ml). fresh rosemary, minced
• 1/4 cup (60 ml) tomatoes, diced
• 1/4 cup (60 ml) red bell peppers, diced

Preparation

• Preheat oven to 400 degrees (200 C.).
• Cut cooked potatoes in half; scoop out insides, leaving 1/2 inch thick shells.
• Brush inside of skins with melted margarine.
• Place skins on baking sheet, insides up; bake till crisp.
• Remove from oven.
• Fills halves with remaining ingredients.
• Bake for another 5 minutes or till cheese melts.
• Variation: Instead of mixing tomatoes with other ingredients, top skins with tomatoes just before serving.

Comments

This was a recipe from Paul James Home Grown Cooking on HGTV.