|Category:||Side Dishes - Clean (Only natural/organic ingredients), Vegetarian|
6 large russet potatoes- scrubbed
1 T dairy-free butter or margarine
1/2 c diced red bell pepper
1/2 c diced green bell pepper
2/3 c chopped yellow onion
1 1/2 c shredded Colby cheese- divided [or non-dairy for Vegan]
2 T milk [nut, soy, rice or lowfat cow]
2 T low fat sour cream [or non-dairy for Vegan]
|Directions:||1) Preheat oven to 400F. 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; saute until tender, about 5 minutes. Add ham; saute for 5 minutes.
2) Reduce temperature to 350F. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp; reserve skins. In a bowl, mash pulp. Stir in 1 c Colby, milk, sour cream and vegetable mixture. Spoon mixture into potato shells.
3) Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast. Potatoes can be made one day in advanced- wrap in plastic wrap and refrigerate until ready to bake.