The original recipe calls for baking potatoes in the oven. Those that have a microwave can do it that way in this heat and humidity. Since I don’t have a microwave, I steam the potatoes during the hot weather - not to put the oven on. Then I can slide them into the toaster oven to melt the cheese. During the cooler months if I steam the potatoes I can place in the broiler to melt the cheese while making a quick garlic bread or bruschetta to go with this. This makes a nice lunch and is a good tummy filler, but can be served with a nice pork roast or chops and veggies.
6 large baking potatoes
3/4 - 1 cup ham (leftover ham or deli ham works with this)
2 Tbsp. onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. butter
1-1/4 cup cheese, shredded (Cheddar, Monterey, your choice - or a nice blend)
Bake potatoes 1 hour or until done. Cut off one side of potato or cut in half. Scoop out hot potato and mix with ham,onion,salt,pepper and butter. chopping up potato with spoon. Pile mixture back into potato shells. Place in baking dish. Top with cheese Bake for 15 minutes or until golden .