Ingredients for Twice Baked Ham And Cheese Potatoes
- 4 large russet potatoes
- 1 cup shredded cheddar cheese
- 1/4 cup milk
- 1/2 cup diced cooked ham
- 2 tablespoons sour cream
- 1 teaspoon onion salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- Paprika
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How to Make Twice Baked Ham And Cheese Potatoes
- Preheat oven to 400°F (200°C). Wash and pierce 4 large russet potatoes several times with a fork. Bake for 1 hour, or until easily pierced with a fork.
- Remove potatoes from oven and let cool slightly. Slice potatoes in half lengthwise.
- Carefully scoop out the potato flesh, leaving about a 1/4-inch thick shell. Set shells aside.
- In a large bowl, combine the scooped potato flesh, 1 cup shredded cheddar cheese, 1/4 cup milk, 1/2 cup diced cooked ham, 2 tablespoons sour cream, 1 teaspoon onion salt, 1/2 teaspoon black pepper, and 2 tablespoons butter.
- Beat with an electric mixer on high speed until light and fluffy.
- Fill each potato shell generously with the potato mixture.
- Bake at 350°F (175°C) for 20-30 minutes, or until heated through and lightly browned.
- Garnish with a sprinkle of paprika or fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
12g
Fat
75g
Carbs
13g
