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Baked Stuffed Potatoes Deluxe
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Serves 6 |
Restaurant quality made at home!
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Ingredients:
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
Directions:
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 more 20 minutes, until hot and cheese is melted.
There are so many variations of the classic sandwich. Find a new favorite and share your love for one of the tastiest sandwiches around. View Recipes >
Traditional Irish Recipes for St. Patrick's Day
Enjoy these classic Irish dishes in honor of St. Patrick's Day. There's the traditional Corned Beef & Cabbage, Shepherd's Pie and even Irish Potato Soup. They're hearty, flavorful and easy to make! View Recipes >
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Baked Stuffed Potatoes Deluxe
Serves 6
Ingredients:
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
Directions:
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 more 20 minutes, until hot and cheese is melted.
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