Fully Loaded Twice-baked 'tatoes

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 6 large idaho baking potatoes, scrubbed
• 3 tablespoons butter
• 1/2 cup diced sweet onion (e.g. vidalia or maui)
• 1/4 cup diced mild green pepper (e.g. bell)
• 2 jalapeno peppers, seeded and diced
• 1/4 cup diced ham (smithfield recommended)
• 2/3 cup room temperature cream cheese
• 2 tablespoons sour cream
• 2/3 cup packed baby spinach leaves
• 2/3 cup chopped artichoke heart
• 1/4 cup crumbled blue cheese (e.g. roquefort)
• 1/4 cup grated parmesan cheese
• 1 teaspoon fine sea salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 with a sharp paring knife, make an x-shaped incision on the top of each potato.
• 3 place potatoes in the oven and bake 1 hour or until tender.
• 4 remove potatoes from the oven, and allow to cool.
• 5 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.
• 6 stir in ham and cook an additional minute.
• 7 remove pan from heat and set aside.
• 8 in a large bowl, beat together the cream cheese and sour cream. set aside.
• 9 cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
• 10 scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
• 11 chop the reserved potato skin, and mix with scooped-out potato flesh.
• 12 stir potato mixture into the cream cheese mixture.
• 13 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.
• 14 pack potato filling into the reserved skins, mounding filling on top.
• 15 at this point, the potatoes can be covered and refrigerated overnight, if desired.
• 16 reduce oven temperature to 300 degrees fahrenheit.
• 17 return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.