Ham Cheese Baked Potatoes
Elevate your baked potato game with these hearty and satisfying Ham Cheese Baked Potatoes! Perfectly roasted russet potatoes are transformed into a creamy, cheesy masterpiece by combining their fluffy interiors with a savory mixture of diced ham, tangy sour cream, melted butter, and a hint of milk. Enhanced with shredded cheddar and bright green onions, each stuffed shell is baked to golden, bubbly perfection. With a crispy skin and indulgent, flavorful filling, this recipe is an irresistible comfort food that's easy to prepare and sure to impress. Perfect as a main dish for weeknight dinners or a crowd-pleasing side for gatherings, these loaded baked potatoes are as versatile as they are delicious!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 cup Diced ham
- 1 cup Shredded cheddar cheese
- 1 cup Sour cream
- 2 tablespoons Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons Chopped green onions
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and dry the russet potatoes thoroughly. Using a fork, poke holes all over the potatoes to allow steam to escape during baking.
Rub the potatoes with olive oil and place them on a baking sheet. Bake for 50–60 minutes, or until the potatoes are fork-tender.
While the potatoes are baking, prepare the filling. In a medium bowl, mix diced ham, 3/4 cup of shredded cheddar cheese, sour cream, milk, unsalted butter, chopped green onions, salt, and black pepper. Stir until evenly combined.
Once the potatoes are done baking, remove them from the oven and let them cool slightly until they are safe to handle.
Cut a lengthwise slit on the top of each potato and gently scoop out most of the potato flesh into a large mixing bowl, leaving the skins intact to form a shell.
Mash the scooped potato flesh until smooth, then fold it into the ham and cheese mixture to create the filling.
Carefully spoon the filling back into the potato shells, mounding it on top.
Sprinkle the remaining shredded cheddar cheese (1/4 cup) on top of the stuffed potatoes.
Place the stuffed potatoes back on the baking sheet and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese on top is melted and bubbly.
Remove the potatoes from the oven and let cool for a few minutes. Garnish with additional chopped green onions if desired, and serve immediately.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 286.7 g | 104% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 30.7 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1351 mg | 104% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 7241 mg | 154% | |
*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.
