Potato cups with vegetables

Ingredients

• 3 pcs Potatoes, scrubbed
• 2 pcs Onion, finely chopped
• 2 pcs Red pepper, diced
• 1 pcs Yellow bell pepper, diced
• 1 pcs Small zucchini, finely chopped
• 1 tbsp Chives, fresh, chopped
• 1 tsp Sea salt
• 1 pinch Black pepper

Method

1. Heat the oven to 200°C.
2. Pierce each potato several times with a fork or sharp knife.
3. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes.
4. Transfer onto a wire rack until cool enough to handle, about 10 minutes.
5. Meanwhile, heat the olive oil in a deep saucepan and add onion and bell peppers.
6. Cook for 5 minutes, covered and stirring from time to time to avoid burning.
7. At the end, fold in chopped zucchini.
8. Set the oven to broil.
9. Slice each potato in half lengthwise.
10. Using a spoon, scoop out the flesh, leaving about 0.5cm intact; season with salt and pepper.
11. Evenly space the potato halves skin side up on a baking sheet then broil about 2 to 3 minutes.
12. Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 more minutes.
13. Fill each skin with the pepper mixture and place under broiler for 2 more minutes.
14. Garnish with chopped chives, or if you wish to make it more filling, add some grated Edam on the peppers and broil until it starts to be bubbly.
15. Serve immediately.