A Hearty recipe for ham and cheese stuffed twice baked potatoes. These are a family favorite.
Preheat the oven to 400°F.
Wash the potatoes and poke each so that they dont explode. Rub the potatoes all over with a little olive oil. Cook for 1 hour, or until the potatoes are cooked through.
Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, leaving about 1/4 inch of potato on the skin.
Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. Mix in the ham and green onions. Reserve some of the onions to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with cheese
Place potatoes on a roasting pan and bake 15 to 20 minutes until heated through.