Wash the potatoes thoroughly with the skin on.

Cut the potatoes in half and microwave them for 5-6 minutes.

Scoop out the insides of the potatoes to create small cups.

Finely chop the mushroom, onion, red bell pepper, orange bell pepper, and ham or bacon.

Heat a pan with a small amount of cooking oil and butter. Add the ham or bacon and onion, and sauté.

Add the mushroom and bell peppers to the pan and continue sautéing.

Stir in 3 tablespoons of tomato ketchup and mix well.

Mix the sautéed vegetables with the scooped-out potato insides.

Fill the potato cups with the vegetable mixture and top with mozzarella cheese.

For air fryer: Place the filled potatoes in the air fryer and cook at 160°C for 5 minutes.

For stovetop: Heat a pan with a small amount of oil, place the filled potatoes, and cover with a lid. Cook until the cheese melts.