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Jalapeno-Ham Stuffed Potatoes

List of Ingredients




4 large Idaho Potatoes
2 tablespoons margarine
1/2 cup chopped or diced ham
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers
1 (8-ounce) carton sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Recipe



Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp. Place margarine in a 1-cup microwave-safe glass measure; microwave at HIGH 20 to 30 seconds, or until melted. Combine margarine, potato pulp, ham, cheese, sour cream, garlic salt and pepper, mixing well. Stuff potato shells with potato mixture. Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly heated.