For the potatoes:
6 large russet potatoes, scrubbed
1 Tbsp. butter or margarine
1/2 C. diced red bell pepper
1/2 C. diced green bell pepper
2/3 C. chopped onion
4 oz. baked ham, diced
1-1/2 C. shredded Colby cheese, divided
2 Tbsp. milk
2 Tbsp. sour cream
For the roast:
1 Tbsp. coarsely cracked black pepper
2-1/4 lb. boneless rib roast or tenderloin
1/4 C. fresh flat-leaf parsley
1 Tbsp. fresh chives
1 Tbsp. fresh tarragon leaves
1 tsp. dried thyme
Making the potatoes:
1. Preheat the 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
1. 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.
3. Sprinkle potatoes with remaining colby. Place on baking sheet. Bake until heated through, about 20 minutes. Serve with roast
Making the roast:
1. Increase the oven temperature to 425 degrees. Run the pepper evenly over beef, pressing gently so pepper adheres.
2. Place the herbs in a large measuring cup and chop using kitchen shears.
3. On a sheet of waxed paper, combine fresh and dried herbs. Roll beef in herb mixture to completely coat.
4. Loosely tie the beef at 2-inch intervals with kitchen twine. Place beef on roasting rack.
5. Roast until internal temperature reaches desired temperature (155 for medium). Let stand for 5 minutes; carve into thin slices.