• 4 lrg Baking potatoes
• 1/2 c. Diced cooked turkey or possibly chicken or possibly pork
• 1/2 c. Diced cooked ham
• 1/4 lb Sharp Cheddar Cheese, diced, (1 c.)
• 1/4 lb Provolone cheese, diced, (1 c.)
• 1 lrg Green pepper, seeded and diced
• 1 med Onion, minced
• 1/2 c. Butter or possibly margarine
•     Commercial lowfat sour cream or possibly yogurt, for topping
•     Minced chives
•     Crumbled cooked bacon

Directions

1. Scrub potatoes under cool water and place, wet on a baking sheet. Bake potatoes at 400 degrees till done, about 1 hour. Let potatoes cold to the touch. Cut potatoes in half lengthwise and scoop out pulp, leaving nice little boats. Divide pulp in half, reserving half for other use. Put a pat of butter in each shell. Mash remaining potato pulp and mix with onion, pepper, meat, half the cheese and a spoon or possibly two of the lowfat sour cream. Spoon into each shell, leaving a well in the middle. Divide remaining cheese into the wells and put a pat of butter on top. Refrigerateovernight. Heat at 375 degrees till heated through. Top with lowfat sour cream, bacon, and chives and serve with a nice green salad and a crusty bread.