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1
Preheat oven to 350 degrees Fahrenheit.
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2
With a sharp paring knife, make an X-shaped incision on the top of each potato.
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3
Place potatoes in the oven and bake 1 hour or until tender.
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4
Remove potatoes from the oven, and allow to cool.
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5
Meanwhile, in a saute pan oven medium-low heat, melt the butter, add the onion, mild pepper and Jalapenos and cook gently for approximately 4 minutes or until onions are translucent.
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6
Stir in ham and cook an additional minute.
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7
Remove pan from heat and set aside.
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8
In a large bowl, beat together the cream cheese and sour cream.
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9
Set aside.
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10
Cut an oval in the top of each cooled potato; remove this portion of skin, and reserve.
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11
Scoop flesh out of potatoes, leaving a layer of flesh on the bottom and sides to make sure potato holds its shape; set aside.
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12
Chop the reserved potato skin, and mix with scooped-out potato flesh.
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13
Stir potato mixture into the cream cheese mixture.
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14
Add the sauted onion mixture, spinach leaves, artichoke hearts, bleu and parmesan cheeses, salt and pepper to the bowl, and stir until blended, using your hands if necessary.
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15
Pack potato filling into the reserved skins, mounding filling on top.
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16
At this point, the potatoes can be covered and refrigerated overnight, if desired.
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17
Reduce oven temperature to 300 degrees Fahrenheit.
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18
Return potatoes to the oven, and bake for about 25 minutes, or slightly longer if using chilled potatoes, until golden bown.
