Potato-Stuffed Grilled Bell Peppers

tonight we had steaks cooked on the grill, these potato peppers, and sliced tomatoes from our garden for dinner. it was delicous! the potato stuffed peppers were a nice change from just a regular baked potato. the sweetness of the peppers really comes out after grilling them. here's the recipe...

recipe from the may 2005 issue of southern living
4 large baking potatoes
4 large red bell peppers
16 ounces sour cream
1/2 cup gouda, grated
1/4 cup green onions, sliced
3 tablespoons butter
3 tablespoons fresh parsley, chopped
3/4 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon paprika

Pierce each potato 3-4 times with a fork, and place directly on the oven rack. Bake at 450 for 1 1/2 hours. Let cool slightly, about 15 minutes.

Cut bell peppers in half lengthwise, cutting through stems and keeping intact. Remove and discard seeds and memebranes; rinse and pat dry. Set aside.

Cut baked potatoes in half. Scoop out pulp into a large bowl, discarding shells. Add sour cream and next 6 ingredients to pulp, blending well with a fork or potato masher.

Spoon potato mixture evenly into pepper halves. Sprinkle with paprika.

Grill peppers, covered with grill lid, over medium-high heat for 18 minutes or until peppers are blistered and potato mixtrue bubbles around edges. Serve immediately.