Vegetables & Sides Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Twice Baked Ham and Cheese Potatoes
Fluffy baked potatoes loaded with cheddar, ham, and sour cream, then baked again until golden.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 400°F (205°C). Scrub the potatoes, prick them with a fork, and bake directly on the rack for about 1 hour until soft.
- 2
Let the potatoes cool enough to handle, then slice each in half lengthwise. Scoop out the insides into a mixing bowl, leaving a firm 1/4-inch shell.
- 3
Add the potato pulp, shredded cheddar, milk, diced ham, sour cream, onion salt, pepper, and softened butter to the bowl. Beat at high speed until smooth and fluffy.
- 4
Spoon or pipe the mixture back into the potato shells, mounding it slightly.
- 5
Reduce the oven to 350°F (175°C) and bake the filled potatoes on a baking sheet for 20 to 30 minutes until heated through and lightly golden.
- 6
Garnish with paprika and parsley flakes before serving.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
79/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving390
Calories
16 g
Protein
35 g
Carbs
21 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Twice-baked potatoes are an American steakhouse and home classic where a baked potato is hollowed, its flesh mashed with dairy and folded back into the crisp skin, then baked again. Adding ham and cheese turns the side into something nearly substantial enough to be a meal and a smart way to use up holiday ham. The two-bake method is the whole trick, giving you a fluffy, loaded interior inside a sturdy, crisped shell.
Listahan note
This version folds diced ham and sharp cheese into the mash so every bite is loaded, and bakes the second time uncovered for crisp edges and a browned top.
Technique cues
- Bake the potatoes until fully tender the first time, since a firm center will not mash smooth and the shells will tear.
- Leave a quarter inch of flesh on the skin when scooping so the shells stay sturdy enough to hold the filling.
- Mash the filling while the potato is hot, because cold potato turns gluey when worked.
Kitchen flow
- Parallel prep
- Dice the ham, grate the cheese, and slice the onions while the potatoes bake so filling is fast.
- Make-ahead
- Fill the shells a day ahead and refrigerate, then do the second bake straight from cold with extra time.
- Leftover move
- Scoop leftover filling out of the skins and crisp it in a skillet as a loaded potato hash.
- Cleanup rhythm
- Bake on a lined sheet pan so any cheese drips lift away with the liner.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Russet potatoes
the vessel and the fluff
Purpose: Their high starch bakes up fluffy inside and gives a sturdy skin that crisps.
Handling: Scrub, prick, and bake whole until completely tender before splitting.
Adaptation: Large Yukon Golds work but yield a denser, creamier filling.
Diced ham
savory protein
Purpose: It adds salty, smoky bites that make the potato feel like a meal.
Handling: Dice small so it distributes evenly and folds in off the heat.
Adaptation: Cooked bacon, diced turkey ham, or sauteed mushrooms for vegetarian.
Sharp cheddar
melty richness
Purpose: It melts through the filling and browns on top for a savory cap.
Handling: Grate and reserve some for the top before the second bake.
Adaptation: Gruyere, Monterey Jack, or a dairy-free shred all melt well.
Sour cream
creamy tang
Purpose: It loosens the mash and adds a tangy richness that balances the salt.
Handling: Fold in while the potato flesh is still hot for a smooth filling.
Adaptation: Plain Greek yogurt or a splash of milk and butter works.
Green onions
fresh sharpness
Purpose: They cut the richness with a mild bite and add color.
Handling: Slice thin and fold most into the filling, saving some for the top.
Adaptation: Chopped chives offer a gentler, more delicate onion note.
Technique notes
- Brush the empty skins with a little oil and crisp them in the oven for a few minutes before filling for sturdier shells.
- Do not over-mash; a few small lumps keep the filling light rather than pasty.
- Finish the second bake under the broiler for a minute to get a deeply browned, blistered cheese top.
Ingredient swaps
- Vegetarian direction
- Replace the ham with sauteed mushrooms or roasted broccoli for a meat-free version.
- Dairy-free option
- Use a plant-based sour cream, dairy-free shreds, and a little olive oil in the mash.
- Lower-sodium direction
- Use a low-sodium ham and lean on the onions and cheese for flavor instead of salt.
Serve alongside
- A grilled steak or roast
- Steamed broccoli or green beans
- A crisp mixed green salad
- A medium red like Merlot
- A cold lager
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate filled or baked potatoes covered for up to four days.
- Reheat in a 350F oven until hot through and the top re-crisps, about fifteen minutes.
- Freeze the filled, unbaked potatoes wrapped individually for up to two months and bake from frozen with extra time.
Equipment
- A sheet pan for both bakes
- A spoon for scooping and a fork or masher for the filling
- A box grater for the cheese
Make this household-aware
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