Double Stuffed Potatoes

6 large russet potatoes, scrubbed
1 tbsp. margarine
½ cup diced red bell pepper
½ cup diced green bell pepper
2/3 cup chopped yellow onion
4 slices baked ham (about 4 ounces), diced
1-½ cups shredded Colby cheese, divided
2 tbsp. milk
2 tbsp. 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; saute until tender, about 5 minutes. Add ham; saute 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.