Stuffed Baked Potatoes

Rinse potatoes and bake in a preheated 220°C (approximately 450°F) for about 45 minutes until potatoes are tender inside. Peel onion and finely dice. Rinse bell peppers, trim, cut in half, remove seeds and cut into very small cubes. Heat olive oil in a pan, add onions and bell peppers and saute briefly.

Cut a flat lid lengthwise from each cooked potato, scoop out most of the inside of each potato with a teaspoon and place into a bowl. Mix potato mixture with onion and bell pepper mixture, thyme, Parmesan and cream cheese and season to taste with salt and pepper.