Stuffed Potatoes

From Cooking with Paula Deen May/June 2007

• Ready In: 1 hr 35 mins
• Serves: 8
• Yields: 8 potato halves

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.