Ingredients for Ham And Cheese Stuffed Potatoes
- Baking Potatoes
- 2 tablespoons vegetable shortening
- 4 tablespoons butter, melted
- Onions
- 1/4 teaspoon black pepper
- 2 large eggs
- Shredded Cheddar Cheese
- Cooked Ham
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How to Make Ham And Cheese Stuffed Potatoes
- Preheat oven to 375°F (190°C).
- Wash and thoroughly dry 4 large russet potatoes.
- Rub each potato with 2 tablespoons of vegetable shortening.
- Prick potatoes several times with a fork.
- Bake for 1 hour at 375°F (190°C), or until potatoes are easily pierced with a fork.
- Remove potatoes from oven and let cool slightly. Once cool enough to handle, cut each potato in half lengthwise.
- Using a spoon, scoop out the potato flesh, leaving about 1/4-inch border, and place the potato shells on a baking sheet.
- In a large bowl, mash the scooped potato flesh with a potato masher or fork until mostly smooth.
- Stir in 4 tablespoons melted butter, 1/2 cup finely chopped yellow onion, 2 large eggs, and 1/4 teaspoon black pepper. Mix until well combined and fluffy.
- Gently fold in 1 cup of shredded cheddar cheese and 1 cup of diced cooked ham.
- Fill each potato shell generously with the potato mixture.
- Top each stuffed potato with the remaining 1 cup of shredded cheddar cheese and remaining diced ham.
- Sprinkle with 1/2 teaspoon paprika.
- Bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted, bubbly, and the potatoes are heated through.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
57g
Carbs
5g
