Stuffed Baked Potatoes.

[Jacuma]

Baked stuffed potatoes recipe with cheddar cheese and sour cream, along with red and green bell pepper, ham or turkey breast , and other 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 or turkey breast , 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 or turkey breast 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.