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Baked Stuffed Potatoes Deluxe
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|6 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 oz cooked ham, chopped|
|1 1/2 cups shredded Cheddar cheese|
|2 tablespoons milk|
|2 tablespoons sour cream|
- Pierce potatoes several times with a fork. Bake at 400° F for about 1 hour, until tender.
- In a large skillet, melt butter over medium heat. Saute bell pepper, onion, and ham until tender, about 5 minutes.
- Remove baked potatoes from oven; reduce heat to 350 F. 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 sauteed vegetable mixture. Spoon potato mixture into the potato skins. Place fi lled potato skins on a baking sheet. Sprinkle with remaining shredded cheese. Bake for about 20 minutes at 350° F, until hot and cheese is melted.
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