HAM AND SWISS STUFFED POTATOES

Ingredients

• 4 large baking potatoes
• 1/2 cup light sour cream
• 1 tbsp chopped fresh parsley
• 1/4 tsp dry mustard
• 1/4 tsp freshly ground pepper
• Dash hot pepper sauce
• 1 cup chopped ham
• 1 cup shredded Swiss cheese, divided
• Paprika*

Directions

1. Preheat oven to 425°F.
2. Scrub potatoes and pat dry; prick with a fork. Place potatoes in a baking dish.
3. Bake at 425°F until tender, about 45 - 60 minutes; leave oven on.
4. Cut potatoes in half lengthwise. Using a spoon, scoop potato pulp out of each half, leaving a 1/8 inch thick shell.
5. Add sour cream, parsley, dry mustard, pepper and hot pepper sauce to potato pulp. Using medium speed of an electric mixer, beat mixture for 1 minute or until smooth. Do not overbeat.
6. Stir in ham and 1/2 cup cheese. Spoon mixture evenly into potato shells.
7. Place in a baking dish and top with remaining 1/2 cup cheese. Sprinkle with paprika. Potatoes may be prepared to this point and refrigerated for up to 24 hours.
8. Bake, uncovered, at 425°F for 20 - 25 minutes or until heated through and lightly browned.