Ingredients

• 2 large russet potatoes
• 2 tablespoons butter
• about 1 1/2 cups shredded cheese (a mild melting cheese works best)
• 1 large onion, finely chopped
• 1 large red bell pepper, finely chopped
• 1 pinch (optional) red chili flakes
• to taste salt and black pepper

Equipment

• Oven
• Fork
• Cutting board and knife
• Box grater or bag of pre-shredded cheese
• Mixing bowl

Instructions

1. Heat your oven to 400 degrees F. Scrub the potatoes clean, pierce each a few times with a fork so steam can escape, and bake directly on the rack for 60 to 75 minutes, until a knife slides into the center with no resistance and the skins are crisp.
2. While the potatoes bake, shred your cheese and set it aside so it comes to room temperature and melts easily later.
3. Finely chop the onion and the red bell pepper, then toss them together in a bowl with a good pinch of salt, some black pepper, and the chili flakes if you like a little heat. This is your fresh topping.
4. When the potatoes are done, slice each one lengthwise down the middle without cutting all the way through, so it opens like a book and holds its fillings.
5. Drop 1 tablespoon of butter into each hot potato and mash it into the fluffy insides with a fork, keeping the potato inside its skin. The heat melts the butter and makes everything creamy.
6. Pile the shredded cheese over the hot mashed potato so it starts to melt from the residual heat, then top with the onion and pepper mixture. Serve right away while it is warm and gooey.