Cheese-Topped Twice Baked Potatoes
Prep Time: 15
Cook Time: 60
Serves: Serves: 4
Ingredients
- 4 large russet (baking) potatoes, scrubbed
- 1/2 cup light sour cream
- 1/2 cup diced, cooked ham or crisply cooked, crumbled bacon
- 1/3 cup thinly sliced green onions or chopped chives
- 1 Tbsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
Directions
Pierce potatoes with tip of a sharp knife in several places. Bake in 400°F oven 1 hour or until tender.
Cut potatoes in half lengthwise. Using a potholder to hold each potato half, scoop potato pulp into medium bowl leaving a 1/4-inch thick potato shell. Arrange potato shells, cut-side up, on baking sheet.
Add sour cream, ham, green onions, mustard, salt and pepper to potato in bowl. Mix well and scoop into potato shells. Bake in preheated 400°F oven 5 minutes or until heated through. Cut cheese in half forming triangles. Top each potato half with two triangles of cheese. Return to oven; bake 2 minutes or until cheese is melted.