Peel potatoes and set aside for five minutes in cold tap water. Peel and chop garlic and onions, then mix with red pepper. Stand the potato on end and, very carefully, carve a large hole down the center of the potato while holding the potato firmly. A spoon handle can used to do this. Turn in a circle until you've gone about 3/4 of the way down or almost to the end. (Be careful not to carve a hole through the potato to where the stuffing could fall out at the bottom.) Before you stuff the potato, cut the bottom of it off until it stands upright. Insert the garlic, onions and pepper into the carved out hole. Set the fire to medium and put the potatoes standing up in the oil; cover and steam (about 45 minutes for a large potato). When potatoes are cooked and tender, uncover. Next, turn the fire on high to make them crispy. They should turn a medium brown. Remove and salt and pepper to taste. It is important they are served piping hot.
Cajun Country -- New Iberia, Louisiana