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
4 slices Sargento® Sliced Medium Cheddar Cheese
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.