HAM & CHEESE STUFFED POTATOES
These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. -Kathleen Gill, Pahrump, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.
Nutrition Facts : Calories 578 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 74g carbohydrate (10g sugars, Fiber 7g fiber), Protein 25g protein.
STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
- Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
- Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
- Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
- With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
- Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
- Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
- Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
- Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.
TWICE BAKED HAM AND CHEESE POTATOES
Make and share this Twice Baked Ham and Cheese Potatoes recipe from Food.com.
Provided by HELEN PEAGRAM_40951
Categories Potato
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
- Slice potatoes in half lengthwise.
- Scoop out insides, leaving a firm shell.
- Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
- Beat at high speed until smooth.
- Fill potato shells with mixture.
- Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
- Garnish with paprika or parsley.
Nutrition Facts : Calories 456, Fat 25.2, SaturatedFat 15.1, Cholesterol 80.7, Sodium 611.7, Carbohydrate 41.6, Fiber 4.7, Sugar 3.1, Protein 17.1
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