8 large baking potatoes
½ pound bulk pork sausage
¼ cup butter, softened
2 cups shredded cheddar cheese, 8 ounces
1½ cups diced fully cooked ham
6 each bacon strips, cooked and crumbled
1 cup sour cream, 8 ounces
½ cup Italian Salad dressing
salt and pepper, to taste

Scrub and pierce potatoes.

• Bake at 400º for 40-60 minutes or microwave, uncovered, on high for 12-14 minutes or until tender.

Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.

• When potatoes are cool enough to handle, cut in half lengthwise; scoop out pulp, leaving a ¼-inch shell.

In a large mixing bowl, mash the pulp with butter.

• Stir in the sausage, cheese, ham, bacon, sour cream, salad dressing, salt and pepper.

Spoon into potato shells.

• Place on two ungreased baking sheets.

Bake at 400º for 30 minutes or until golden brown.