Special Twice Baked Potatoes

What's so special about them? well besides being loaded with everything but the kitchen sink, No Meat!!!

Special Twice Baked Potatoes
* 6 large russet potatoes
 * 2 tablespoons olive oil
* 1 medium onion, chopped
* 1 medium green pepper, chopped
 * 1 medium sweet red pepper, chopped
 * 4 garlic cloves, minced
 * 1 package (16 ounces) frozen mixed vegetables
 * 3 tablespoons Worcestershire sauce
 * 1 tablespoon tomato paste
 * 1 tablespoon steak seasoning
 * 1/4 teaspoon salt
 * 1/8 teaspoon pepper
* Dash cayenne pepper
* 2 teaspoons paprika, divided
 * 1/2 cup butter, cubed
 * 3/4 cup heavy whipping cream
 * 1/4 cup sour cream
 * 1 cup shredded Monterey Jack cheese
 * 1 cup shredded cheddar cheese
 * 1/4 cup shredded Parmesan cheese
 * 2 tablespoons minced chives
 TOPPINGS:
* 1 teaspoon paprika
 * 1/2 cup shredded cheddar cheese
 * 1 tablespoon minced chives

  Scrub and pierce potatoes; rub with oil. Bake at 375° for 1 hour or until tender. In a large skillet, cook the onion, peppers and garlic over medium heat until translucent; drain. Add the mixed vegetables, Worcestershire sauce, tomato paste, steak seasoning, salt, pepper, cayenne and 1 teaspoon paprika. Cook and stir until vegetables are tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. Add the whipping cream, sour cream, cheeses and chives. Mash potatoes until combined. Spoon 1 cup of the veggie mixture into each potato shell; top with 1/2 cup potato mixture. Sprinkle with remaining paprika. Place on a baking sheet. Bake at 375° for 20 minutes. Sprinkle with cheese; bake 5 minutes longer or until melted. Sprinkle with chives. Yield: 6 servings.