Miso Red Pepper Potato Cake

Preheat oven to 400 degrees Fahrenheit. Bake potatoes with skin on for 1 hour. Let potatoes cool, then remove skin and cut into chunks. Chop red bell pepper into chunks. Put miso and bell pepper in a blender and mix. Add a little water if needed. Add potatoes and blend again until well mixed. Place a cookie cutter on a plate, fill the cookie cutter with potato mixture and push down until tight. Remove the cookie cutter. Repeat until potato mixture is used up.