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At a Glance
Cook Time : 1hr 25min
Course : Entree, Lunch, Side Dish
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Baked Stuffed Potatoes Deluxe

From Diana Rattray,
Your Guide to Southern Food.
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Baked stuffed potatoes recipe with cheddar cheese and sour cream, along with red and green bell pepper, ham, and other ingredients.

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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