Fully Loaded Twice-Baked tatoes - potatoes

Method

• Preheat oven to 350 degrees Fahrenheit.
• With a sharp paring knife, make an X-shaped incision on the top of each potato.
• Place potatoes in the oven and bake 1 hour or until tender.
• Remove potatoes from the oven, and allow to cool.
• Meanwhile, in a saute pan oven medium-low heat, melt the butter, add the onion, mild pepper and Jalapenos and cook gently for approximately 4 minutes or until onions are translucent.
• Stir in ham and cook an additional minute.
• Remove pan from heat and set aside.
• In a large bowl, beat together the cream cheese and sour cream.
• Set aside.
• Cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
• Scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
• Chop the reserved potato skin, and mix with scooped-out potato flesh.
• Stir potato mixture into the cream cheese mixture.
• Add the sauted onion mixture, spinach leaves, artichoke hearts, bleu and parmesan cheeses, salt and pepper to the bowl, and stir until blended, using your hands if necessary.
• Pack potato filling into the reserved skins, mounding filling on top.
• At this point, the potatoes can be covered and refrigerated overnight, if desired.
• Reduce oven temperature to 300 degrees Fahrenheit.
• Return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.