Onion-Bell Pepper Roasted Potatoes - cooking recipe

Ingredients

8 unpeeled baking potatoes (2 1/2 lb.)
1 small onion, cut in half, then thinly sliced
1 small bell pepper, cut into 2 1/2 x 1/4-inch strips
2 Tbsp. melted margarine
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Cut each potato crosswise about each 1/4-inch almost through; fan open.
Alternate slices of onion and bell pepper in potato. Salt and pepper. Brush with melted margarine.
Loosely wrap each stuffed potato in foil.
Bake at 425\u00b0 for 45 minutes.
Let stand another 10 minutes.
Serves 8; contains about 160 calories each.