Vegetable - Fruit - Recipe : Stuffed Baked Potatoes.

Nisa

Well-Known Member
REGISTERED MEMBER
Jul 25, 2004
1,512
31
MICHIGAN
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.
 

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