Ingredients for Twice Baked Jalapeno Ham Potatoes
- 4 large russet potatoes
- Margarine
- 1 cup cooked diced ham
- Jalapeno Jack Cheese
- Low Fat Sour Cream
- Garlic Salt
- Pepper
- 1/4 cup milk (or more, as needed)
- Optional: 1-2 canned green chilies, chopped (adjust to taste)
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How to Make Twice Baked Jalapeno Ham Potatoes
- Preheat oven to 350°F (175°C).
- Wash and bake 4 large russet potatoes until tender (approx. 1 hour).
- Once cool enough to handle, cut potatoes in half lengthwise and scoop out the flesh, leaving a ½-inch shell. Roughly chop the scooped potato flesh.
- In a large bowl, combine the scooped potatoes, 1 cup cooked diced ham, 1/4 cup chopped pickled jalapeños (adjust to your spice preference), 1/4 cup milk (or more, as needed), 1/4 cup shredded cheddar cheese, 1 tablespoon butter, and salt and pepper to taste.
- Mix well until thoroughly combined. If the mixture is too thick, add more milk, 1 tablespoon at a time, until desired consistency is reached.
- Fill each potato shell with the potato mixture, mounding slightly.
- Top with remaining shredded cheddar cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Let cool slightly before serving. Garnish with extra jalapeños, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
12g
Fat
41g
Carbs
22g
