4 lg. baked potatoes
1 (15 oz.) can Ranch style beans
1 c. sour cream
1 cube butter, room temperature
Salt and pepper to taste
1 green pepper, chopped
1 onion, chopped
1 c. mild Cheddar cheese, grated

Slice off top 1/3 baked potato, lengthwise. Scoop out inside of the potato with a spoon, leaving 1/4 inch around potato skin. Mash scooped out potato until free of lumps. Drain beans thoroughly, reserving sauce. Mash beans. Whip sour cream, butter, mashed beans, salt, and pepper. Add mixture to mashed potatoes, adding enough bean juice to moisten. Spoon mixture lightly into potato shells. Top with grated cheese, onion, and green pepper. Bake at 425 degrees until brown.