Patate con buccia al Forno e Peperoni Arrostiti - Baked Potatoes with skins and Roasted Peppers

Baked potatoes with golden peel, crispy outside and soft inside for a side dish that goes well with everything.

Start with roasted peppers. This can be done ahead.

I use both russet and red potatoes. Allow 1 russet and one red potato per person.

1. Preheat oven at 425 degrees.
2. Scrub the potatoes and dry the skin.
3.  Cut potatoes in half.
4. Place each half directly on oven rack.
5. Bake for 45 minutes to an hour, or until fork-tender. Remove from oven and place directly into a large bowl.
6.  Roughly cut the baked potatoes with the help of a fork and knife.
7. Combine the potatoes with roasted peppers.  Add fresh parsley and garlic, salt and pepper and a good amount of olive oil.
8. Mix well and serve immediately.