Russet and Idaho baking potatoes, both mealy-textured, are preferred for baking. Waxy-textured potatoes, such as red-skinned and Yukon gold varieties, have a firmer consistency that's better for boiling and salads.
Use cubed zucchini or yellow summer squash, or both, in place of the bell pepper.
Sprinkle each serving with minced fresh parsley and chives.
Serve with tomato and lettuce salad and whole-grain rolls.