Cowboy Stuffed Spuds

4 large russet potatoes, washed and pricked with fork
1/2 pound lean ground beef or turkey
1/2 cup chopped onion
1/4 cup chopped bell pepper
1 (19 ounce) can pork and beans
1/2 cup barbecue sauce
2 teaspoons yellow mustard
Grated Cheddar or Monterey jack cheese
Salt and pepper to taste

Bake the potatoes at 400 degrees F for about one hour or until tender. Remove from oven and cool slightly. Scoop out inside of the potato, leaving a 1-inch shell. Season the reserved potato with salt and pepper and a little margarine, if desired. Spoon the potato mixture back into the potato shells.

Cook the ground beef in a skillet until browned. Drain off fat. Add the onion, bell pepper, beans, barbecue sauce and mustard. Cook over low heat for 6 to 7 minutes.

Place each potato on a serving plate. Top with some of the bean mixture and grated cheese.

Serves 4.