Twice Baked Potatoes

Paula Deen - I did revise this a little
Yield: 8


4 very large or 8 small potatoes (I only use Idaho's)
1/4 c. butter
1/2 c. finely chopped green onion
1/2 c. chopped green bell pepper
1 (3 oz.) package cream cheese, softened (I use neuftchatel)
1/2 c. mayonaise
1/2 c. light sour cream
1 c. chopped cooked ham (optional)
1 c. grated sharp cheddar cheese, divided
1 tsp. salt

Preheat oven to 400 degrees. Line a baking sheet with foil. Wash potatoes and dry well. Place potatoes on prepared baking sheet and bake for 40-45 minutes, or until tender; let cool until easy to handle.
In a small skillet, melt butter over medium heat. Add green onion and bell pepper, and cook for 4 to 5 minutes, or until vegetaboes are tenderp set aside.
Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch thick shell; set potato shells aside. Place potato pulp into a medium bowl. Add vegetable mixture, cream cheese, mayonnaise, sour cream, ham, 3/4 c. cheese, and salt; stir until combined.
Spoon mixture evenly into reserved potato shells. Place on baking sheet, and bake for 30 minutes. Sprinkle with remaining 1/4 c. cheese and bake for 5 minutes, or until cheese is melted.