4 medium baking potatoes
3 tbsp. butter
1/2 c. diced ham
1/2 c. grated Monterey Jack cheese with jalapeo peppers
1 (8 oz.) carton sour cream
1/2 tsp. celery salt
1/2 tsp. pepper

Rinse and dry potatoes. Prick once with fork. Arrange in a circle on paper towels in microwave. Cook on High 12 to 14 minutes, rearranging once. Let potatoes cool to touch. Slice away top of each potato and carefully scoop out pulp, leaving shells whole. Mash pulp. Place butter in bowl and cook on High 30 to 45 seconds until melted. Combine butter, mashed potato, ham, cheese, sour cream, salt and pepper. Mix well and stuff into potato shells. Microwave on High 5 to 6 minutes until heated through, giving dish one-half turn during cooking time.