Ham and Cheese Twice Baked Potatoes
Got potatoes to use up? This recipe is perfect for using up a bunch of potatoes - and you can make a giant batch to freeze!
Ingredients
- 8 medium sized potatoes baked until well done
- 1 ½ cups chopped ham
- ½ cup cream cheese or homemade quark
- ¼ cup milk*
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Instructions
- Bake potatoes at 400 °F until a fork easily pierces, about 45-60 minutes.
- Let the potatoes cool to a handle-able temp, but you do want to do this while they're warm. Once they get cold they are harder to scoop and mash.
- Cut the potatoes into halves lengthwise, and scoop all the insides into a medium sized bowl. Add in the ham, cream cheese, milk, rosemary and mash well. Salt and pepper to taste.
- Fill each potato level with the filling.
- You can immediately bake them until browned on top (450 °F for 15 minutes) OR we like to freeze and use on busy days.
- To bake from frozen, bake at 400 °F until browned on top.
Notes
- *Amount of milk used depends on how dry your potatoes are. Go slow and don't add it all right away.
- Fill the potato skins level so that you have enough filling for all. Or you can mound them for a fancier presentation, and enjoy the leftover skins by brushing with butter before baking to a crisp.
Nutrition
Serving: 1potato halfCalories: 141kcalCarbohydrates: 19gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 16mgSodium: 186mgPotassium: 501mgFiber: 2gSugar: 1gVitamin A: 104IUVitamin C: 21mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!