8 large baking potatoes
1/2 lb. bulk pork sausage
1/4 c. butter, softened
2 c. (8-oz) shredded cheddar cheese
1-1/2 c. diced fully cooked ham
6 bacon strips, cooked and crumbled
1 c. (8-oz) sour cream
1/2 c. Italian salad dressing
Salt and Pepper to taste

Scrub and pierce potatoes.

Bake at 400°F for 40 to 60 minutes or microwave, uncovered on high for 12 to 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 1/4 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 400°F for 30 minutes or until golden brown.

Yield: 16 servings.