3 lg. baking potatoes (1 1/2 lbs.)
4 sm. onions, thinly sliced
2 sm. green bell pepper, diced
Vegetable oil
2 tbsp. butter or olive oil
Salt and pepper to taste

Scrub potatoes clean. Pierce in several places with the tip of a knife. Microwave on high, turning potatoes occasionally, for 10 minutes or cook in a 350 degree oven for 30 minutes.

Prepare onions and green peppers. Heat a 10-inch skillet with high sides over high heat until a drop of water sputters and evaporated on contact. Pour in must enough oil to barely cover bottom of skillet. Heat oil until hot, but not smoking. Reduce heat to medium and add onions; saute, stirring frequently, until golden on edges, 6 to 7 minutes.

While onions are cooking, dice potatoes. Stir green peppers into onions; saute 1 minute. Stir in butter, olive oil and diced potatoes. Saute, stirring frequently, until potatoes are golden and tender, about 3 minutes. Sprinkle with salt and pepper.