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.