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Stuffed Baked Potato with Roasted Corn and Red Pepper Condiment

One of these potatoes with a lightly dressed salad is all you need (and maybe a glass of vino too!) for a light supper. For a little more flavor, add some grated cheese in the last couple of minutes of baking—aged cheddar, Monterey Jack or even a goat cheese.

Ingredients:

2 large Russet potatoes, scrubbed and cleaned and poked several times with a fork
1 jar Made in Napa Valley Roasted Corn and Red Pepper Condiment
1 tsp. Made in Napa Valley Poultry Rub
1 tbl. Olive oil or butter
1/3 cup milk, half & half, heavy cream or sour cream

Preheat oven to 450 degrees.

Scrub potatoes and dry well.

Prick the skin of each potato in 1 or 2 places with a skewer or the tines of a fork.

Place in oven and bake for about 1 hour until tender.

When the potatoes are done, allow them to cool for a few minutes, then cut each in half lengthwise.

Scoop out all of the insides into a bowl, taking care not to break the skins.

Use a fork to mash the potatoes with the olive oil or butter and milk.

Fold in the jar of Roasted Corn and Red Pepper Condiment to the potato mixture. Spoon the filling back into the potato skins, making 4 stuffed halves.

Place the potatoes on a baking sheet and return to a 450 degree oven for 15-20 minutes, until the potatoes are heated through and lightly browned on top. Serve at once.

You can also grate some cheese over each potato before serving for added color and flavor.

Used in this recipe:

Herbed Poultry Rub

Roasted Corn & Red Bell Pepper Condiment