3 large baked potatoes
2 tablespoons butter or margarine
2 tablespoons milk
1/2 cup grated Parmesan cheese
1/2 cup frozen English peas, thawed
1 can chipotle chile peppers, minced
1/2 cup chopped cooked chicken
1/2 cup chopped ham
Béchamel Sauce
1/2 cup (2 ounces) shredded Cheddar cheese
Cut baked potatoes in half lengthwise, and scoop out pulp, leaving shells intact; set shells aside. Mash pulp; stir in butter and milk; and set aside.
Stir Parmesan cheese and next 4 ingredients into Béchamel Sauce; spoon evenly into shells. Top with mashed potatoes, and place on a baking sheet. Sprinkle with Cheddar cheese.
Bake at 325 for 15 to 20 minutes or until thoroughly heated.
Béchamel Sauce
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 1/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Melt butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually add milk; cook, whisking constantly, over medium heat until thickened. Whisk in salt and pepper.
