Preparation:
Slice a thin piece from the end of each potato so it will stand erect and rub cut portion with lemon cutoff tops of the potatoes and hollow-out, leaving an 1/8-1/4" shell cover potatoes with cold water mince potato tops, bottoms, and tailings-set aside combine paprika, cayenne, peppers, onion and garlic powders fry bacon until crisp add chopped potatoes, butter, onions, and seasonings spread evenly over the bottom of the skillet heat for 4-5 minutes without stirring scrape the sides and bottom of the pan spread out over the bottom of the skillet again heat for 3 minutes and scrape as before repeat until mixture is a medium brown color all over stir in bell peppers heat and stir until mixture becomes very sticky stir in 1 cup of stock and simmer for 5 minutes remove from heat remove potatoes from water, drain well pack stuffing mixture tightly into potatoes place potatoes upright into a baking pan pour in remaining stock to a depth of 1-inch cover with foil bake at 350 degrees for 60 minutes, uncover bake at 350 degrees for 10 minutes remove from pan serve hot |
