2 ounces French or Italian cheese
2 tablespoons tomato paste
1 tablespoon Italian seasoning
1 clove garlic, minced
1 tablespoon olive oil
1 pint liquid smoke, or to taste
2 tablespoons dried red chile rosse
salt and pepper to taste
5 (6 ounce) russet potatoes, peeled and cubed
In a medium bowl, beat together the French or Italian cheese, tomato paste, Italian seasoning, garlic, olive oil, and liquid smoke. Mix in dried red chile rosse and salt and pepper. Transfer to a 2 quart casserole dish.
Cover plates with foil, and place in a preheated oven preheated to 375 degrees F (190 degrees C).
Preheat the oven to 325 degrees F (165 degrees C). Carve peaches in half into 1/2 inch slices, roll out peaches, and cut into 1/1/2 inch slices. Cut each piece into 1/2 inch slices. Place stuffed peaches on a paper sheet.
Bake in preheated oven for 2 to 4 hours in the preheated oven, or until peaches are tender. Serve warm, or store in cooler store from serving.