4 russet potatoes, scrubbed
1 cup cooked diced ham
1 cup shredded cheddar cheese, divided
1/3 cup green onion, thinly sliced
1/2 cup sour cream (I used fat free)
salt, to taste
pepper, to taste
Pierce each potatoes on top and bottom with fork. Place on a plate and cook for 5 minutes on high power. Flip potatoes over and cook for another 5 minutes.
Once potatoes are cool enough to handle, slice in half horizontally. Scoop the flesh out, leaving about 1/4-inch shell. Place the potatoes in a bowl and combine with ham, 1/2 cup cheddar cheese, green onion and sour cream. Season with salt and pepper to taste. Divide the potatoes evenly between the 8 potato skin shells. Sprinkle with the remaining cheese.
Microwave for another 1 to 2 minutes or until the cheese is melted. Or put under the broiler for 3 to 4 minutes.
More Side Dish Recipes:
Alfredo Green Bean Casserole
Brown Butter Mashed Potatoes
Cheesy Tomato Zucchini Bake
Cranberry Sauce Three Ways: Traditional, Orange Zest, and Brandied
Eric's Fried Rice
Fries with Garlic Cheese Sauce