Crispy Stuffed Wedges

Preheat oven to 450ºF (230ºC). Scrub potatoes and cut into quarters lengthwise (wedges) leaving about ½ cm thickness on skins, cut flesh away and reserve.

Dry skins with paper towel and toss with olive oil. Bake skins on baking sheet until crispy.

While skins are baking, coarsely chop potato flesh and place in a large micro- wavable bowl. Add Evaporated Milk, cover and microwave for 8-12 minutes, on medium-high heat. Cook until soft.

Mash potato and milk mixture until creamy. Add sweet peppers, celery, corn, cheese, Tastemakers and paprika.

Spoon filling into potato skins, sprinkle with cheese and return to the oven and bake 5-10 minutes.

Serve hot