Vegetables & Sides

Twice Baked Ham and Cheese Potatoes

Name: Twice Baked Ham and Cheese Potatoes
Total time: 115 min
Yield: 6 servings
Cuisine: Vegetables & Sides
Ingredients: 6 medium russet potatoes; 1 cup shredded cheddar cheese; 1 1/2 cups milk; 1 cup diced cooked ham; 1/2 cup sour cream; 1/2 tsp pepper; 1 tsp onion salt; 1/4 cup butter, softened; 1/4 tsp paprika; 1 Tbsp parsley flakes

Fluffy baked potatoes loaded with cheddar, ham, and sour cream, then baked again until golden.

115 minutes

Serves 6

Side

Contains common allergens

Dairy

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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.

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