Twice Baked Ham and Cheese Potatoes
Take comfort food to the next level with these decadent Twice Baked Ham and Cheese Potatoes. Perfectly baked Russet potatoes are scooped, mashed with creamy sour cream, butter, and a touch of garlic powder, then loaded with savory diced ham and melted cheddar cheese for an irresistible filling. The potatoes are baked a second time until golden and bubbly, creating a crispy cheese topping that’s simply irresistible. Garnished with fresh green onions and a dash of paprika, these twice-baked wonders are ideal as a hearty side dish or a satisfying main course. With just 20 minutes of prep and a combination of simple, flavorful ingredients, this make-ahead-friendly recipe is a must-try for busy weeknights or casual gatherings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Russet potatoes
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 0.5 cup Sour cream
- 0.25 cup Milk
- 1 cup Cooked ham
- 1.5 cups Shredded cheddar cheese
- 0.5 teaspoon Garlic powder
- 2 tablespoons Green onions, sliced
- 0.25 teaspoon Paprika (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water to clean them. Pat dry.
Rub each potato with olive oil and sprinkle with 0.5 teaspoon of salt. Place on a baking sheet.
Bake the potatoes in the preheated oven for 50-60 minutes or until tender when pierced with a fork.
Remove the potatoes from the oven and reduce the oven temperature to 375°F (190°C). Allow the potatoes to cool slightly, about 10 minutes.
Using a sharp knife, cut each potato in half lengthwise. Carefully scoop out the insides, leaving about 1/4-inch of potato flesh inside the skins. Place the scooped flesh into a large mixing bowl.
Mash the potato flesh with the butter, sour cream, milk, 0.5 teaspoon of salt, black pepper, and garlic powder until smooth and creamy.
Fold in the diced ham, 1 cup of shredded cheddar cheese, and 1 tablespoon of sliced green onions.
Spoon the potato mixture back into the potato skins, mounding it slightly. Place the stuffed potato halves back on the baking sheet.
Sprinkle the remaining 0.5 cup of shredded cheddar cheese evenly over the tops of the potatoes.
Bake in the oven at 375°F (190°C) for 15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with the remaining green onions and a sprinkle of paprika, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.5 g | 197% | |
| Saturated Fat | 86.8 g | 434% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 512 mg | 170% | |
| Sodium | 6824 mg | 297% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 24.9 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1669 mg | 128% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 7617 mg | 162% | |
*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.
