AMAZING TWICE BAKED POTATOES

Steps:

• 1. Preheat oven to 350 degrees. Wash potatoes and poke holes with a fork. Bake for about 1 - 1 1/2 hours.
• 2. While those are baking, dice up the onion, peppers, ham, and bacon.
• 3. Sautee the onions, peppers, and garlic pepper in the olive oil until tender. Remove from heat.
• 4. Mix the crumbled bacon and diced ham with the onion mixture. Sautee for about 5 minutes. Drain oil from mixture.
• 5. When potatoes are tender when stabbed with a fork, remove from oven. Cut in half, lengthwise, and allow about 10 minutes to cool.
• 6. When potatoes are cooled, scoop out the inside with a spoon being careful not to break the skin. Save the shells on a foil-lined cook sheet.
• 7. Put the scooped out potato into a bowl. Mash with margarine, milk, sour cream, and half the cheddar cheese.
• 8. When done mashing to your desired chunkiness or smoothness, add in the bacon, ham, onion mixture. Mix well.
• 9. Begin scooping mixture back into shells. Fill them as full as you can they can be overflowing.
• 10. Cover the potatoes with the remaining cheese.
• 11. Bake for about 15 minutes at 350. Let cool about 10 minutes before serving.