2 large red potatoes, peeled and cubed
1 large green bell pepper, finely chopped
1 large onion, roughly chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons chicken bouillon granules
Preheat oven to 375 degrees F (190 degrees C).
Place potatoes in the oven, skin side down. Roast uncovered for 2 to 3 hours.
Remove potato skins and cut into thin strips. Place the skins in a shallow dish. Cover and place in oven for 45 minutes, until golden brown. Remove skins from oven and let cool. Reserve a small portion of the skins for future stuffing recipes.
Heat olive oil in a large skillet over medium heat. Saute peppers and onion for about about 5 minutes, or until the peppers have cooked down. Transfer to a medium saucepan, spoon over medium heat, and cover. Bring to a boil and simmer for about 5 minutes.
Add potatoes, stir to coat and cook for about 2 minutes. Transfer to the baking dish and quickly coat with chicken bouillon powder.
Bake uncovered for 45 minutes in the preheated oven.
Remove the skins from the pot, cut each piece of potato and pepper in half, and sprinkle with garlic and olive oil. Continue to cook over medium heat for about 10 to 15 minutes, until potatoes are tender and all vegetables are tender. Transfer to a serving dish and serve hot.