Potatoes Stuffed with Ham and Gruyere
Treat yourself to the ultimate comfort food with these irresistible Potatoes Stuffed with Ham and Gruyere! Perfectly baked Russet potatoes are transformed into a creamy, buttery masterpiece by combining their fluffy interiors with savory diced ham, nutty Gruyere cheese, and a touch of sour cream for extra richness. Flavored with garlic powder, pepper, and a sprinkle of fresh green onions, each potato is restuffed to perfection and baked until golden and melty. Ideal as a satisfying main dish or an elegant side, these stuffed potatoes come together in just over an hour and make for a hearty, crowd-pleasing addition to your dinner table. Garnish with fresh parsley for a final pop of color and flavor—pure baked bliss awaits!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Extra virgin olive oil
- 2 tablespoons Unsalted butter
- 1 cup Ham, diced
- 1 cup Gruyere cheese, shredded
- 0.5 cup Sour cream
- 0.25 cup Milk
- 2 pieces Green onions, thinly sliced
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean and pat them dry with a towel. Rub the skins with olive oil and pierce each potato a few times with a fork to allow steam to escape.
Place the potatoes directly on the oven rack or on a baking tray and bake for 50-60 minutes, or until they can be easily pierced with a fork.
Remove the baked potatoes from the oven and let them cool slightly, about 5-10 minutes, until they are safe to handle.
Using a sharp knife, carefully slice off the top third of each potato. Scoop out the insides into a large mixing bowl, leaving about a 1/4-inch-thick shell. Place the hollowed-out potato shells on a baking tray.
To the bowl with the scooped-out potato, add the butter, sour cream, milk, garlic powder, salt, and pepper. Mash until smooth and creamy.
Stir in the diced ham, shredded Gruyere cheese, and sliced green onions. Mix well to evenly incorporate all the ingredients.
Spoon the potato mixture back into the hollowed potato shells, packing it in gently and mounding slightly over the tops.
Return the stuffed potatoes to the oven and bake for an additional 15 minutes, or until the cheese is melted and the tops are golden-brown.
Remove from the oven and sprinkle with fresh parsley if using. Serve hot and enjoy!
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 7.0 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1667 mg | 35% | |
*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.
