3 baking potatoes (about 12 oz. each), scrubbed and patted dry
1 Tbsp. vegetable oil
1 onion, chopped
salt and pepper
1 green bell pepper, seeded and coarsely chopped
1 tsp. paprika
1 c. shredded Monterey Jack or Cheddar cheese

Preheat oven to 450°. Brush the potatoes all over with oil. Prick them in several place on all sides with a fork. Place in a baking dish. Bake until tender, about 1 1/2 hours.

Meanwhile, heat the butter in large nonstick skillet. Add the onion and a little salt and cook over a medium heat until softened, about 5 minutes. Add the bell pepper and continue cooking until just tender but still crunchy, 2 to 3 minutes. Stir in paprika and set aside.

When potatoes are done, halve them lengthwise. Scoop put the insides, keeping the pieces coarse. Keep the potato skins warm.

Preheat the broiler. Add the potato insides to the skillet and cook over high heat, stirring until the potato is lightly browned. Season with pepper. Divide vegetable mixture among the potato skins. Sprinkle the cheese on top. Broil until the cheese just melts, 3 to 5 minutes. Serve immediately. Serves 6.