5 baking potatoes (about 8 oz. each), baked and chilled
Pam nonstick cooking spray
2 tsp. canola oil
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp. pepper

Pull skins off baked potatoes. Coarsely shred potatoes, using large holes of grater. Lightly coat a large nonstick skillet with cooking spray. Add oil, then bell pepper and onion. Cover and cook over medium heat 5 min., or till vegetables are tender-crisp. Stir in seasonings. Add shredded potatoes and toss to mix. Pat smooth with a spatula. increase heat to medium, partially cover skillet & cook 6 minutes or till bottom is golden. Invert onto a plate. Slide back into pan and cook another 6 minutes till browned.

Submitted by: Karen LaValley