Onion-Bell Pepper Roasted Potatoes - cooking recipe

Ingredients

8 small unpeeled baking potatoes (about 2 1/2 lb.)
1 small onion, halved lengthwise and thinly sliced
1 small green bell pepper, cut in 2 1/2 x 1/4-inch strips
2 Tbsp. reduced calorie margarine, melted
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Cut each potato crosswise into 1/4-inch slices, cutting to, but not through bottom of potato.
(Cut potato should resemble a fan.)
Gently insert onion slices and bell pepper strips alternately in slits.
Brush with melted margarine and sprinkle with salt and pepper.
Loosely wrap each stuffed potato in aluminum foil.
Bake at 425\u00b0 for 45 minutes; let stand 10 minutes. Yields 8 servings (161 calories per stuffed potato).