Pepper Pot-ato Regatta hero image

Pepper Pot-ato Regatta

Caribbean-Seasoned Bell Pepper-Stuffed Baked Potato Boats with Roasted Broccoli and Lemon Zest

1 hour 10 minutes
Serves 4
DinnerCaribbean
Herb's take

Set sail for flavor with this Caribbean-inspired dinner: twice-baked potatoes loaded with sautéed bell peppers, bold island spices, and a zip of lemon. You'll learn the art of stuffing potatoes and why roasting broccoli with citrus transforms humble veg into something memorable.

Equipment needed
  • parchment paper
  • sheet pan

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 425°F. Rub the potatoes with 1 tablespoon olive oil and a generous sprinkle of salt. Prick all over with a fork. Place on a baking sheet and bake for 50-60 minutes, until fork-tender and crisp-skinned.
  2. 02
    While potatoes bake, line another sheet pan with parchment and toss the broccoli florets with 2 tablespoons olive oil and a pinch of salt. Roast for 20-25 minutes, until edges are caramelized and centers are just tender. Remove, then toss with the zest and half the juice of one lemon.
  3. 03
    When potatoes are cool enough to handle, slice each in half lengthwise. Scoop out the flesh into a bowl, leaving a 1/4-inch border in each skin. Place skins back on the baking sheet.
  4. 04
    Heat 2 tablespoons olive oil in a large skillet over medium. Add diced bell pepper, onion, and a pinch of salt. Sauté 5-6 minutes until softened.
  5. 05
    Stir in garlic, allspice, cumin, smoked paprika, and thyme. Sauté 1 minute until fragrant.
  6. 06
    Add scallions and sauté 1 minute more. Remove from heat.
  7. 07
    To the bowl with potato flesh, add butter, the sautéed pepper mixture, 1 tablespoon lemon juice, and half the chopped parsley. Mash until well combined and creamy. Taste and season with salt and black pepper as needed.
  8. 08
    Spoon the filling into potato skins, packing firmly and mounding slightly.
  9. 09
    Return stuffed potatoes to the oven for 12-15 minutes, until heated through and lightly crisped on top.
  10. 10
    Arrange two stuffed potato halves on each plate. Top with the remaining lemon zest and parsley. Serve with roasted broccoli alongside and the remaining lemon wedges for squeezing.

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