Ham and Swiss Loaded Baked Potatoes
Transform your dinner routine with these Ham and Swiss Loaded Baked Potatoes, a hearty and satisfying dish that's perfect for weeknights or casual gatherings. Featuring fluffy russet potatoes baked to perfection, these stuffed delights are filled with a creamy mixture of diced ham, melted Swiss cheese, tangy sour cream, and a pop of green onion. With a golden, bubbly topping and a buttery finish, this recipe offers a comforting blend of savory flavors in every bite. Ideal as a stand-alone meal or as a hearty side, these loaded baked potatoes are easy to make and ready to impress. Perfect for fans of comfort food, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 4 units Large russet potatoes
- 1 cup Diced cooked ham
- 1 cup Shredded Swiss cheese
- 1 cup Sour cream
- 4 tablespoons Unsalted butter
- 2 tablespoons Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and dry them completely. Pierce each potato several times with a fork to allow steam to escape during baking.
Rub the olive oil over the potatoes, then sprinkle them lightly with salt. Place the potatoes on a baking sheet lined with aluminum foil or parchment paper.
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender when pierced with a fork. Remove them from the oven and let them cool for 5-10 minutes, or until they are safe to handle.
While the potatoes are cooling, prepare the filling: In a mixing bowl, combine the diced ham, shredded Swiss cheese, sour cream, 2 tablespoons of butter, sliced green onions (reserving a small amount for garnish), salt, and black pepper. Mix well and set aside.
Cut each baked potato in half lengthwise. Carefully scoop out the majority of the potato flesh, leaving about 1/4-inch-thick shell around the edges. Place the scooped-out potato flesh into the bowl with the filling mixture.
Mash the potato flesh together with the filling mixture until it is fully combined and creamy.
Spoon the filling mixture back into the potato shells, mounding it slightly on top. Place the filled potato halves back onto the baking sheet.
Top each filled potato with a small pat of the remaining butter and a sprinkle of shredded Swiss cheese, if desired.
Return the baking sheet to the oven and bake the stuffed potatoes for an additional 10-15 minutes, or until the tops are golden and bubbly.
Remove the potatoes from the oven and garnish with the reserved green onions. Serve immediately and enjoy!
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 477 mg | 159% | |
| Sodium | 5649 mg | 246% | |
| Total Carbohydrate | 172.7 g | 63% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 24.2 g | ||
| Protein | 108.2 g | 216% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1415 mg | 109% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4424 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
