Twice Baked Potatoes with Ham and Cheese for 2

Step 1: Preheat oven to 350f degrees.

Step 2: Scrub potato and cut a line lengthwise around potato 1/4 inch deep; place on oven rack, bake for about 45 minutes or until cooked through. Remove to cool for about 10 minutes or until able to hand hold.

Step 3: When cool enough to handle, cut in half through the cut line lengthwise. Scrape the pulp into a bowl being careful to leave 1/4 inch skin to fill. Set skins aside in a casserole that will hold the 2 halves.

Step 4: Add all the other ingredients except the ham and the cheddar cheese strips; fork mash after each ingredient addition. Add the ham cubes, stir to mix thouroughly.

Step 5: Form the mixture into 2 tight balls and fill the 2 potato shells, pressing them in to fit the skin rounding the top of the mound. Form a tent with a piece of aluminum foil to cover the casserole loosely. Place the casserole on the middle rack of the preheated oven and bake for 30 minutes.

Step 6: Remove the tent and place 2 sliced strips of cheddar on top of each filled potato half; return the casserole to the oven and bake a further 30 minutes until heated through and the cheddar is browned and melted.

Step 7: Serve hot.