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For an eye-appealing twist on traditional mashed potatoes, serve this tempting side alongside ham, chicken or your favorite meat loaf.
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Originally published as Potato-Stuffed Peppers in Taste of Home Cooking School Collection Spring 2005, p29
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Reviewed on Sep. 07, 2011 by mrsjones74728
Why must you be SO RUDE in all of your reviews? If you don't like the recipe please find a tactful well to express it without being rude and hurtful!
Reviewed on Aug. 13, 2011 by Regi M
I like the twist of using mashed potatoes - but I'll make mine from scratch!!! I think I'll try using Herb & Garlic Philly cream cheese or the new Dill or even Sundried Tomato & Basil in place of the packaged ranch dressing and cheddar cheese. I might even try ranch dressing and cheddar. Now that the seed has been planted I can think of a number of variation! I'm thinking these would be good for a buffet/family reunion and kept warm on one of my heated serving trays... I was brought up making mashed potatoes with warm milk and butter but everyone has liked when I add creamed cheese instead for a switch.
Reviewed on Aug. 13, 2011 by nmharleyrider
Frozen mashed potatoes. You gotta be kidding. What could be worse than that? Try using real mashed potatoes and you'll see a huge difference
Reviewed on Aug. 08, 2010 by weebill
This was really good and very easy to make even though I made homemade mashed potatoes.
Reviewed on Jul. 08, 2010 by Lovepiggs
I absolutely love this idea. So easy. I'm sure you could also use homemade mashed potatoes. I usually par-boil my peppers, but the microwave will work. Thanks for the great idea.
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