3 pounds russet potatoes
1 green bell pepper, minced
1 red onion, minced
1 large carrot, chopped
2 teaspoons salt
1 teaspoon dried basil
4 tablespoons vegetable oil
1/2 cup tomato paste
1/2 teaspoon garlic salt
1 teaspoon dried parsley
5 (10 ounce) cans tomato soup
1/2 cup chopped onion
Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish.
Place the russet potatoes on the prepared baking dish and spread with the green pepper. Sprinkle with red onion and carrot.
Place the bell pepper in the visible part of the potato, making sure that it is in the center. Mix salt, basil, oil, tomato paste, garlic salt, parsley and red onion. Spread evenly into the prepared dish.
Bake uncovered for 8 to 10 minutes in the preheated oven, or until lightly browned. Brush top and bottom with tomato soup and toss gently until well coated.