Twice Baked Jalapeno Ham Potatoes
Elevate your potato game with these mouthwatering Twice Baked Jalapeno Ham Potatoes! This indulgent dish starts with perfectly roasted russet potatoes, whose creamy centers are transformed into a luscious filling blended with butter, sour cream, shredded cheddar cheese, and a kick of finely diced jalapenos. Tender bites of savory ham and a dash of garlic powder add layers of flavor, while a golden, bubbly cheddar topping takes these twice-baked potatoes to the next level. Perfect as a hearty side dish or a satisfying main course, these jalapeno-studded potatoes are finished with a sprinkling of fresh green onions for a burst of freshness. Whether you’re hosting a crowd or treating your family, this recipe is sure to impress with its delectable combination of spice, creaminess, and cheesy goodness.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons butter
- 0.5 cup sour cream
- 0.25 cup milk
- 1 cup shredded cheddar cheese
- 0.75 cup diced ham
- 2 fresh jalapenos, finely diced
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 green onions, chopped
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C). Wash and dry the russet potatoes thoroughly.
Rub the potatoes with olive oil and place them directly on the middle oven rack. Bake for 60–70 minutes, or until the potatoes are tender when pierced with a fork.
While the potatoes are baking, dice your jalapenos, ham, and green onions. Grate the cheddar cheese if not pre-shredded.
Remove the potatoes from the oven and let them cool for about 10 minutes, or until cool enough to handle.
Using a sharp knife, cut each potato in half lengthwise. Scoop out the flesh into a large mixing bowl, leaving about 1/4-inch of potato flesh inside the skins to maintain stability.
Place the potato skins onto a baking sheet lined with parchment paper or foil.
To the potato flesh in the mixing bowl, add butter, sour cream, milk, shredded cheddar cheese (reserve 1/4 cup for topping), diced ham, jalapenos, garlic powder, salt, and black pepper. Mash and mix everything together until smooth and creamy.
Spoon the potato mixture back into the potato skins, mounding the filling slightly. Sprinkle the reserved shredded cheddar cheese on top of each potato.
Return the filled potatoes to the oven and bake at 400°F (200°C) for an additional 15–20 minutes, or until the tops are golden and bubbly.
Remove from the oven and garnish with chopped green onions. Serve immediately and enjoy your Twice Baked Jalapeno Ham Potatoes!
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.8 g | 165% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 290.9 g | 106% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 25.7 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1328 mg | 102% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 7498 mg | 160% | |
*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.
