4 large baking potatoes (about 3 1/2 to 4 pounds)
1 red bell pepper
1 orange bell pepper
1/2 cup shredded
1/4 cup sliced green onions
3 tablespoons butter
3 tablespoons chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika
Peel potatoes, cut into one inch pieces and boil for 20 minutes.
Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.
I had about 8 button mushrooms which I cut up and fried and added to the sour cream mixture.
Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
Southern Living, MAY 2005