oven to 400º. 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 and sauté for 5 minutes.
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,
sprinkle of garlic powder and vegetable mixture.
Spoon mixgture into potato shells.
potatoes with remaining Colby. Place on a baking
sheet and bake until heated through, about 20
- 30 minutes.
Use the same stuffing for small red potatoes
as appetizers, or large sweet potatoes for the
russets. Try Monterey Jack cheese instead of