Baked Idaho® Potatoes with Red Pepper & Cheddar Cheese


  • 24 Idaho Potatoes
  • 6 cups Sliced red bell peppers
  • 3 cups Sliced red onion
  • 2 Tbsp Olive oil
  • Salt and black pepper to taste
  • 3 cups Plain lowfat yogurt
  • 8 cups Grated cheddar cheese
  • 1/2 cup Sliced green onions


  1. Scrub potatoes; dry and pierce with fork. Bake in 425°F. 45 to 60 minutes, or until tender.
  2. Saute peppers and onions in olive oil in a large skillet over medium heat for 4-5 minutes, or until soft. Season with salt and pepper to taste.
  3. To serve: Blossom each potato with a fork. Top each with 2 Tablespoons yogurt and 1/3 cup cheese. Broil until cheese is melted. Top each with 1/4 cup red pepper mixture, and garnish with 1 teaspoon green onion.
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Yield: Serves 24
Calories: 413
Sodium: 274 mg
Fat: 14.4 g
Fiber: 5.24 g
Protein: 16 g
Cholesterol: 49.9 mg

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