Twice Baked Sweet Potatoes

Preheat oven to 350°; spray rimmed baking pan with cooking spray. Cut potatoes lengthwise in half; place cut side down on prepared pan. Bake 40 to 45 minutes or until tender; cool slightly.

In large skillet, heat canola oil over medium heat. Add FUD® Sliced Selecto Cooked Ham; cook 2 minutes, stirring occasionally. Add mushrooms, onions and bell pepper; cook 5 minutes. Add jalapeño peppers; cook 2 minutes or until vegetables are tender.

When potatoes are cool enough to handle, with spoon, leaving at least a ¼-inch wall, scoop out inside portion of each potato half into large bowl; return potato halves, skin side down, to same pan. With fork, mash potatoes in bowl until small lumps remain. Add cream cheese, FUD® Crema Mexicana Mexican Style Cream, FUD® Sliced Selecto Cooked Ham, cilantro, salt and mushroom mixture; stir until well combined. Spoon potato mixture into potato shells; evenly sprinkle with FUD® Queso Cotija Mexican Style Grating Cheese.

Bake 15 to 17 minutes longer or until cheese browns and potatoes are heated through.