Preparation:

Roast the pepper by wrapping it in plastic wrap and letting it cool. Then peel it by removing the core into a separate bowl. Chop it finely.
Preheat the oven to 200 ° C. Place the potatoes directly on the cooking rack and bake for about 60 minutes, until a knife can penetrate them freely. Transfer them to a plate and leave to cool.

Cut them lengthwise. Using a spoon, scoop out the core from each one.

In a separate bowl, add the cheddar cheese, scooped out potatoes, bell pepper, sour cream, 3 tablespoons melted butter, paprika and cayenne pepper. Mix the ingredients well.

Place the cut-cut potatoes in the oven briefly until their skins are coloured, brushing them with butter and seasoning with salt and pepper beforehand. Remove them from the oven and add in the cream and cheese mixture then put them back in for about 10 minutes until the cheese has melted. Once you take them out, let them cool for a bit and garnish with onions, then serve immediately.