Roxy's twice baked potatoes

As per request, here is my recipe for twice baked potatoes

Made these up for the family tonight and I wanted to share the recipe with every one. I listed the chopped brisket as optional, it really does make the dish but if ya dont have any, they are still good with out it.

2 large baking potatoes
1 red pepper
1 tsp. minced garlic
1/4 cup chopped smoked brisket (optional)
6 slices of bacon thinly sliced and cooked till crisp
3 green onions, chopped
3/4 cup cheddar cheese, grated
1/4 cup sour cream
1/4 cup mayo (hellmanns)
2 tbsp chopped green olives
1 tbsp BBQ sauce
1 tsp cajun seasoning
1 tsp cracked black pepper
1 tsp kosher salt

Preheat oven to 350

- Cut potato in half length wise and brush with oil, place potatoes cut side down on a roasting pan.
- Cut red pepper in half, top to bottom, remove seeds and membrane and place on roasting pan with potatoes. Roast for about 1 hour or until potatoes are tender. When red pepper is tender, remove from oven and place in a plastic bag to steam for 20 minutes. When potatoes are done, remove from oven and allow to cool for 20 minutes.
- While potatoes and peppers are cooking, render bacon and allow to cool.
- Using a sharp knife, cut around top edge of potato skin so the insides can be removed. Scoop out potato and place in a mixing bowl. With the side of a spoon work over potatoes so there are no large chunks.
- Remove the skin from the peppers and chop, add to potatoes.
- Add remaining ingredients and incorporate.
- Add filling to the potato skins and pile high.
- Top with some fresh ground pepper and kosher salt.
- Bake for 35 - 40 minutes until topping is nicely browned.

Makes 4 servings.

All-right-tee then!!! Thanks Rox. U.J.

Enjoy..