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Recipe for :

Stuffed Potatoes

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


6 large russet potatoes, scrubbed
2 Tblsp. butter
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
2/3 cup chopped yellow onion
4 oz. diced baked ham
Sprinkle of garlic powder
1 1/2 cups shredded Colby cheese, divided
2 Tblsp. milk
2 Tblsp. sour cream


Preheat 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.

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, sprinkle of garlic powder and vegetable mixture. Spoon mixgture into potato shells.

Sprinkle 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 the Colby.

Serves 6

Shirley Cline