Jalapeno-Ham Stuffed Potatoes

4 large Idaho Potatoes
2 tablespoons margarine
1/2 cup chopped or diced ham
1/2 cup shredded Monterey Jack cheese with jalapeo peppers (2 ounces)
1 8 ounce carton low-fat sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper

Scrub potatoes; pierce several times with a fork. Wrap each potato in a
microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at
HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each
potato; carefully scoop out pulp, leaving shells intact. Mash pulp. Place
margarine in a 1-cup microwave-safe glass measure; microwave at HIGH 20 to 30
seconds, or until melted. Add potato pulp, ham, cheese, sour cream, garlic
salt and pepper, mixing well. Stuff potato shells with mixture. Place stuffed
potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly
heated.

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