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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 30 |
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From Cooking with Paula Deen May/June 2007 Ingredients:
4 large baking potatoes |
1/4 cup butter |
1/2 cup green onion, finely chopped |
1/2 green bell pepper, chopped |
3 ounces cream cheese, softened |
1 cup mayonnaise |
1 cup sour cream |
1 cup chopped cooked ham |
1 cup cheddar cheese, grated and divided |
1 teaspoon salt |
Directions:
1. Preheat oven to 400 degrees. Line baking sheet with foil. Wash potatoes and dry well. Place potatoes on prepared baking sheet, and bake for 40-45 minutes, or until tender: let cool until easy to handle.
2. In a small skillet, melt butter over medium heat. Add green onion and bell pepper, and cook for 4-5 minutes, or until vegetables are tender: set aside.
3. Cut potatoes in half length-wise. Scop out pulp, leaving a 1/4 inch thick shell: set potato shells aside. Place potato pulp into a medium bowl. Add vegetable mixture, cream cheese, mayonnaise, sour cream, ham, 3/4 cup cheese, and salt: stir until combined.
4. Preheat oven to 400 degrees.
5. Spoon mixture evenly into reserved potato shells. Place on baking sheet, and bake for 30 minutes. Sprinkle with remaining 1/4 cup cheese and bake for 5 minutes, or until cheese is melted.
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