Directions:
- Pierce each potato 3-4 times with a fork and place directly on oven rack. Bake at 450 degrees for 1 hour and 30 minutes. Let cool slightly, about 15 minutes.
- Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and membranes, rinse and pat dry. Set aside.
- Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with fork or potato masher.
- Spoon potato mixture evenly into bell pepper halves. Sprinkle with paprika.
- Grill peppers, covered with grill lid, over medium-high heat (350-400 degrees) 18 minutes or until peppers are blistered and potato mixture bubbles around edges. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 279.39 Kcal (1170 kJ) | ||
| Calories from fat | 78.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.72g | 13% | |
|---|---|---|---|
| Cholesterol | 29.55mg | 10% | |
| Sodium | 345.65mg | 14% | |
| Potassium | 106.82mg | 2% | |
| Total Carbs | 42.12g | 14% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 5.14g | 21% | |
| Protein | 8.23g | 16% | |
| Vitamin C | 61.4mg | 102% | |
| Vitamin A | 1.5mg | 51% | |
| Iron | 25.3mg | 141% | |
| Calcium | 184.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 88.79 Kcal (372 kJ) | ||
| Calories from fat | 24.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 13% | |
|---|---|---|---|
| Cholesterol | 9.39mg | 10% | |
| Sodium | 109.85mg | 14% | |
| Potassium | 33.95mg | 2% | |
| Total Carbs | 13.39g | 14% | |
| Sugars | 0.84g | 11% | |
| Dietary Fiber | 1.63g | 21% | |
| Protein | 2.62g | 16% | |
| Vitamin C | 19.5mg | 102% | |
| Vitamin A | 0.5mg | 51% | |
| Iron | 8mg | 141% | |
| Calcium | 58.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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