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Double Stuffed Potatoes

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6 large russet potatoes, scrubbed
1 tablespoon margarine
˝ cup diced red bell pepper
˝ cup diced green bell pepper
2/3 cup chopped yellow onion
4 slices baked ham (about 4 ounces), diced
1-˝ cups shredded Colby cheese, divided
2 tablespoon milk
2 tablespoons sour cream


Preheat oven to 400 degrees. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Meanwhile, melt butter in a large nonstick skillet set over medium heat. Add peppers and onion; sauté until tender, about 5 minutes. Add ham; sauté for 5 minutes. Reduce temperature to 350 degrees. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 cup Colby, milk, sour cream and vegetable mixture. Spoon mixture into potato shells. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes.

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