|10 min||1 h 20 min||1|
|1 medium||Russet potato|
|1/4 can (12oz)||Roasted red peppers, canned (drained)|
|2 slice(s)||Ham, sliced (cut into cubes - nitrate free)|
|1/2 cup, shredded||Cheddar cheese|
|2 tbsp||Sour cream, 14% M.F.|
|1 tbsp||Butter, unsalted|
|1/4 cup||Cannellini beans, canned (Drained and rinsed)|
For baked potato:
1. Preheat oven to 425 degrees F. Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes with a fork. (If desired, for soft skins, rub potatoes with shortening or wrap each potato in foil).
2. Bake for 40 to 60 minutes (or in a 350 degrees F oven for 70 to 80 minutes) or until tender.
3. To serve, roll each potato gently under a towel to loosen the insides. Using a knife, cut an X in top of each potato. Press in and up on the ends of each potato to open potato.
4. Serve buffet-style with the toppings.