Twice Baked Potatoes with Ham and Cheese for 2
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
"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."
Ingredients
Nutritional
- Serving Size: 1 (385 g)
- Calories 526
- Total Fat - 30.8 g
- Saturated Fat - 12.5 g
- Cholesterol - 62 mg
- Sodium - 1295.6 mg
- Total Carbohydrate - 38.1 g
- Dietary Fiber - 4.6 g
- Sugars - 3.4 g
- Protein - 24.9 g
- Calcium - 370.3 mg
- Iron - 3.5 mg
- Vitamin C - 29.9 mg
- Thiamin - 0.2 mg
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.
Step 7
Serve hot.
Tips
- Aluminum foil