Preheat your oven to 400 degrees. Cover a baking sheet with foil (this makes for easy cleanup).

Scrub and dry the potatoes. Place potatoes on baking sheet and bake for 1 hour to 1 hour 15 minutes. Check at the one hour mark. Be sure the potatoes are done completely before removing from oven.

Reduce oven temperature to 350 degrees.

Once the potatoes are done, let cool enough to handle – about 5 minutes. Cut the potatoes in half. I fold a paper towel and use it like a potholder with the potato while I scoop out the insides with a spoon. You want to get most of the potato out leaving just a little on the skins. Careful not to tear the skins. Place potato insides in a bowl.

While the potatoes are cooling off for that 5 minutes, place your vegetables (and the diced red bell peppers) in small microwaveable bowl. Add a splash of water and steam in microwave for about 3-4 minutes until the vegetables are heated through and tender. Remove and set aside.

Mash the potatoes with the dash of garlic powder, butter, sour cream, and both cheeses. Add the vegetables and mix by hand to combine. Add most of the green onion to the mixture, saving some for garnish. Season with salt and pepper to taste. If mixture is too thick, add a splash of milk.

Spoon potato mixture into potato skins. Don’t skimp, there will be a little extra filling left. Top each potato with a little bit more cheese.

Bake in a 350 degree oven for 15-20 minutes. Remove from oven and garnish with green onion and serve.