Cheese-Topped Twice Baked Potatoes

Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Yield: 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 BurgerCheese®

Directions

1. Pierce potatoes with tip of a sharp knife in several places. Bake in 400°F oven 1 hour or until tender.
2. 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.
3. 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.

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