Confetti Twice Baked Potatoes

This recipe turned out delicious! I had the leftovers for lunch today, and that's what made me decide to post the recipe (it was soooo good!).
My changes to the original are in (). When I make this next time, I'll make half with no onions or bell peppers for my picky kids. They all said they'd give it a 8 or 9 out of 10 without so many veggies :). Sigh. I keep trying.

Ingredients:
§ 12 medium Yukon gold potatoes (I used 9 Russet because they're cheaper)
§ 2 cups or more rice or nonfat soy milk (I used less than this...just however much I thought I needed to make the potatoes nice and creamy)
§ 1 16-ounce bag frozen corn
§ 2 cups green chopped onions (I used 4 chopped green onions; so, a lot less)
§ 2 large red bell peppers, seeded and chopped (2 cups) (I did one red one. It seemed like enough)
§ 1 teaspoon garlic granules or chopped fresh garlic pepper, to taste
(I did 4 cloves fresh minced garlic)
(I added a couple of tablespoons of non dairy cream cheese)
Directions:
1. Preheat oven to 450 degrees.
2. Scrub potatoes, pierce with a knife, and bake for 1 hour.
3. Remove potatoes from the oven, carefully cut in half, scoop out insides into a large mixing bowl, and arrange skins in a baking dish (we used a tray).
4. Whip hot potatoes, adding milk slowly until quite soft. If you're using non dairy cream cheese, add it now)
5. Add corn, green onions, red bell peppers, garlic, and pepper. Mix well.
6. Place potato mixture into potato skins.
7. Lower oven temperature to 350 degrees and bake for 30 minutes.