4 or 5 medium red potatoes
3/4 c. chopped bell peppers
1/2 c. chopped onion
1 (11 oz.) can Cheddar cheese soup
1/2 c. milk
1/8 tsp. pepper
1 1/4 c. Quaker oats
1 c. shredded Cheddar cheese
1/4 c. butter, melted
2 tbsp. fresh parsley
2 tsp. parsley flakes
1 tsp. paprika

Heat oven to 400 degrees. Grease 11 x 7 inch dish. Cook potatoes in boiling water 10 minutes; drain. Place potatoes into prepared dish; top with bell pepper and onion. Pour combined soup, milk, and pepper over vegetables. Combine remaining ingredients; sprinkle over potato mixture. Bake 20 to 25 minutes or until bubbly. 8 servings.