Twice Baked Potatoes with Ham and Cheese for 2

9
Ingredients

30m
Prep Time

60m
Cook Time

1h 30m
Ready In

Recipe: #8700

March 22, 2013

Categories: Casseroles, Side Dishes, Cheese, Potatoes, British, Pacific Northwest, Pacific Rim, Brunch, Christmas, Easter Fathers Day, July 4th, Labor Day, New Years, Sunday Dinner, Thanksgiving, Oven Bake, Toaster Oven, Gluten-Free, No Eggs, Sugar-Free, more

recipe by:
Derf

Save
recipe

Rate &
Review

Get
Cooking

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

Follow
Member

recipe by:
Derf

"A wonderful way to us leftover cooked holiday ham ! A tasty meal in itself, or serve with a light salad to make it a balanced meal. Recipe can easily be doubled or more."

Original is 2 servings

Metric US

I've Tried It

Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Preheat oven to 350f degrees.

Step 2

Scrub potato and cut a line lengthwise around potato 1/4 inch deep; place on oven rack, bake for about 45 minutes or until cooked through. Remove to cool for about 10 minutes or until able to hand hold.

Step 3

When cool enough to handle, cut in half through the cut line lengthwise. Scrape the pulp into a bowl being careful to leave 1/4 inch skin to fill. Set skins aside in a casserole that will hold the 2 halves.

Step 4

Add all the other ingredients except the ham and the cheddar cheese strips; fork mash after each ingredient addition. Add the ham cubes, stir to mix thouroughly.

Step 5

Form the mixture into 2 tight balls and fill the 2 potato shells, pressing them in to fit the skin rounding the top of the mound. Form a tent with a piece of aluminum foil to cover the casserole loosely. Place the casserole on the middle rack of the preheated oven and bake for 30 minutes.

Step 6

Remove the tent and place 2 sliced strips of cheddar on top of each filled potato half; return the casserole to the oven and bake a further 30 minutes until heated through and the cheddar is browned and melted.