Cook Time: 1 hour, 25 minutes
Ingredients:
- 6 large russet baking potatoes
- 1 tablespoon butter
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 4 ounces cooked ham, chopped
- 1 1/2 cups shredded Cheddar cheese, divided
- 2 tablespoons milk
- 2 tablespoons sour cream
Preparation:
Pierce potatoes several times with a fork. Bake at 400° for about 1 hour, until tender.In a large skillet, melt butter over medium heat. Sauté bell pepper, onion, and ham until tender, about 5 minutes.
Remove baked potatoes from oven; reduce heat to 350°.
Remove a thin slice from top of each potato; scoop pulp out into a bowl without disturbing potato skins. Set skins aside. Mash potato pulp; stir in 1 cup of the shredded cheese. Stir in milk, sour cream, and sautéed vegetable mixture. Spoon potato mixture into the potato skins. Place filled potato skins on a baking sheet. Sprinkle with remaining shredded cheese. Bake for about 20 minutes at 350°, until hot and cheese is melted.
Serves 6.
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