I don't usually post recipes I haven't made, created, or at least tried but Paul Prudhomme says this recipe is "fantastic", and that's good enough for me. Maybe someone will try it before I get the chance and post the results.

Makes 6 servings

6 firm potatoes, 3 to 4 inches in diameter (red potatoes preferred)
1 lemon wedge

Seasoning Mix

1 TBS sweet paprika
1 Tsp ground red pepper (preferably cayenne)
1/2 Tsp white pepper
1/2 Tsp onion powder
1/2 Tsp garlic powder
1/2 Tsp black powder

1/2 cup finely chopped bacon
4 TBS unsalted butter
1 cup finely chopped onion
3/4 cup finely chopped green bell pepper
About three cups chicken stock

Slice a thin piece from one end of each potato so it will stand upright; reserve the sliced-off pieces unpeeled, for the stuffing. Rub the potato bottom with the lemon wedge to keep from discoloring.

Using a teaspoon that won't bend easily, carve out the inside meat of the potatoes, leaving an opening about 1-1/2 inches wide. The potato meat should be removed in thin shavings leaving a shell about 1/4 inch thick. Cover the hollowed out potatoes in water. Thinly slice the larger shavings and reserve all the meat for the stuffing.

Combine the seasoning mix and set aside.

In a large cast iron or other heavy skillet, fry the bacon until crisp. Add potato shavings, butter, onions, and seasoning mix and stir until all ingredients are combined. Spread the mix evenly to cover the bottom of the skillet bottom. Cook uncovered over high heat without stirring until a thin crust forms; about 4 to 5 minutes. Then stir, scraping the skillet bottom well, and again spread mixture over bottom of skillet. Cook until another crust is formed, about 3 minutes; scrape again and repeat this procedure at least 2 more times until mixture is medium brown. Stir in the bell peppers and keep cooking until mixture turns dark brown and sticks excessively stirring and scraping bottom well. Stir in one cup of stock and bring to a boil. Reduce heat to a simmer and cook until mixture is slightly pasty with some lumps in it, about 5 minutes, stirring occasionally. Remove from heat.

Remove the carved potatoes from the salted water and drain well. Using a teaspoon and packing firmly, stuff each potato with the skillet mixture rounded on top. (There may be some stuffing mixture left for you to eat while the potatoes are baking).

Place the potatoes upright in a baking pan at least 2 inches deep and small enough to hold potatoes close together. Pour enough stock in the pan to have 1 inch of liquid. Cover the pan tightly with foil. Bake at 350F until potatoes are fork tender, about 1 hour.

Serve immediately.

Remember the flat spot you made on the potatoes is to stand up the potato while baking, not to start the hole for stuffing!

Thanks! I will use this!

these sound great,metalwing.

These do sound really good!

I am SO making these! YUMMY!