6 potatoes (lg. for baking)
1 pt. sour cream
16 oz. chopped ham
1/4 lb. grated sharp cheese
1/4 lb. grated Mozzarella or Monterey Jack
1 bunch green onions, chopped (green stuff too)
1 lb. bacon cubed & cooked
1 stick melted butter
Salt & pepper to taste

Twenty four hours ahead of time: Bake potatoes and then cool. Refrigerate overnight.

Next Day: Slit each potato lengthwise and scoop out innards (leave about 1/8" of potato to skin). Dump all ingredients (except the potato skins) in one big bowl. Mush everything together. Fill skins until heaping. Grate Parmesan cheese over the top. Bake at 350 degrees, uncovered for 30 to 45 minutes.