Categories: pork- main dish

Ingredients

• 6 large russet potatoes, scrubbed
• 1 Tbsp. butter or margarine
• 1/2 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 1/2 cup chopped yellow onion
• 4 slices baked ham (about 4 oz.), diced
• 1 1/2 cups shredded Colby cheese, divided
• 2 Tbsp. milk
• 2 Tbsp. sour cream
• 1 Tbsp. coarsely cracked black pepper
• 1 2 1/4 Lb. boneless rib roast or tenderloin
• 1/4 cup fresh flat-leaf parsley
• 1 Tbsp. fresh chives
• 1 Tbsp. fresh tarragon leaves
• 1 tsp. dried thyme

Directions

1. Making the potatoes.
2. 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; sauté until tender, about 5 minutes. Add ham; sauté for 5 minutes more.
3. Reduce temperature to 350 degrees. Cool potatoes slightly. Slice tops off potatoes and scoop out pulp. Stir in 1 cup Colby, milk, sour cream and vegetable mixture. Spoon mixture into potato shells.
4. Sprinkle potatoes with remaining Colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast.

5. Making the Roast:

6. Increase oven temperature to 425 degrees. Rub the pepper evenly over beef, pressing gently so pepper adheres.
7. Place the herbs in a large measuring cup and chop using kitchen shears.
8. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
9. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.(Do not tie the beef too tightly

10. or the flavorful meat juices might escape.)

11. Roast until an instant-read meat thermometer registers 155 degrees for medium, about 30 minutes. let stand for 5 minutes; carve into thin slices.

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