8 lg. baking potatoes
1 chicken bouillon cube
1 1/2 c. milk
1/4 c. flour
1/2 c. (2 oz.) shredded American cheese
2 tbsp. diced pimento
1 tsp. Worcestershire sauce
1/3 c. sliced ripe olives
2 tbsp. minced fresh parsley
Vegetable oil
1/2 c. hot water
1/4 c. butter
2 c. cubed ham

Wash potatoes and rub with oil. Bake at 400 degrees for 1 hour or until soft. Dissolve bouillon cube in hot water, stir in milk and set aside.

Melt butter in a heavy saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly, gradually add bouillon and cook over medium heat until thickened and bubbly. Add cheese and Worcestershire sauce, stirring until cheese melts. Stir in ham, olives, pimento and parsley. Heat thoroughly. Split tops of potatoes lengthwise and fluff pulp with a fork. Spoon topping over potatoes.