Twice Baked Potatoes

A nice side dish or snack and tasty heated up the next day too. You can also place them on a baking sheet in the freezer and, once frozen, wrap individually for future use. Oh, and if you happen to have some Bacon Salt on hand be sure to add a "very sparing" sprinkling on top of each potato before serving.

Ingredients:

• 4 large baking potatoes
• 1 cup sour cream
• 1/2 cup milk
• 4 Tbsp. butter, softened
• 1 Tbsp. Dijon mustard
• 1 cup sharp cheddar cheese, divided
• 8 green onions, sliced, divided
• 1 cup cooked ham, coarsely chopped, divided

Directions:

Preheat oven to 350 degrees F.

Wash potatoes, pierce with fork, lightly coat skins with vegetable oil, and bake for 1 hour. When potatoes are done allow them to cool for 10 minutes.

Slice potatoes in half lengthwise and scoop all except about 1/4 to 1/2 inch of the flesh from the skins and place in a large bowl, keeping the skins aside.

Add sour cream, milk, butter, Dijon mustard, 1/2 of the cheese, 1/2 of the green onions, and 1/2 of the ham to the potato flesh. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions, and ham.

Bake for about another 15 minutes and serve.

By Deeli from Richland, WA