Ham & Cheese Stuffed Potatoes Recipe

Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil. Yield: 2 servings.