HAM & CHEESE STUFFED POTATOES
These hearty potatoes are fully loaded. They can be changed up a zillion different ways, but this is my favorite, featuring three kinds of cheese plus cream cheese and cottage cheese. -Kathleen Gill, Pahrump, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells., Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil.
Nutrition Facts : Calories 578 calories, Fat 21g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 1034mg sodium, Carbohydrate 74g carbohydrate (10g sugars, Fiber 7g fiber), Protein 25g protein.
WW HAM AND CHEESE STUFFED POTATOES
This is out of one of my old Weight Watchers cookbooks called "Simple Goodness". I have this marked as really good! Hope you enjoy :) I removed the point count on the title based on one of the reviews...
Provided by teresas
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees fahrenheit.
- Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
- Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.
- Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
- Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
- Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
- Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
- Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
- Top each potato with 1 Tablespoon sour cream.
HAM AND CHEESE STUFFED POTATOES
Make and share this Ham and Cheese Stuffed Potatoes recipe from Food.com.
Provided by weekend cooker
Categories Lunch/Snacks
Time 35m
Yield 8 potatoes, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Wash and pat dry potatoes.
- Rub each potato with shortening.
- Prick potatoes several times with fork.
- Bake for 1 hour at 375 degrees.
- Cut in half, and scoop out inside leaving shell, and place on a cookie sheet.
- In a large bowl, beat potatoes for 1 minute.
- Add butter,onion,eggs, and pepper.
- Continue until smooth and fluffy.
- Fold in 1 cup of cheese and 1/2 cup of ham, fill potato shells with mixture.
- Top with remaining 1/2 cup of cheese , and 1/2 cup of ham.
- Sprinkle with paprika.
- Bake at 375 degrees for 15-20 minutes or until potatoes are throughly heated, and cheese is melted.
Nutrition Facts : Calories 295.2, Fat 20.3, SaturatedFat 11.5, Cholesterol 101.9, Sodium 236.5, Carbohydrate 15.9, Fiber 1.4, Sugar 1, Protein 12.7
STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE
Steps:
- Preheat the oven to 450 degrees F.
- Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
- Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
- Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
- Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
- With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
- Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
- Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
- Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
- Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.
STUFFED POTATOES WITH HAM, THYME, AND GRUYERE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
- While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
- Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.
- To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
- Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter.
- Serving suggestions: .
LOADED HAM & CHEESE POTATO DIPPERS RECIPE BY TASTY
Here's what you need: yukon gold potato, shredded cheddar cheese, cream cheese, bacon, scallion, salt, black pepper, onion powder, ham, cheddar cheese, canola oil, all-purpose flour, large eggs, panko breadcrumbs, shredded parmesan cheese, fresh parsley
Provided by Alvin Zhou
Categories Appetizers
Yield 20 servings
Number Of Ingredients 16
Steps:
- In a large bowl, mash the potatoes until there are no lumps.
- Add the cheddar cheese, cream cheese, bacon, scallions, salt, pepper, and onion powder.
- Mix until smooth.
- Transfer the mixture to a baking sheet lined with parchment paper. Smooth out the top.
- Lay a 1-inch (2.5 cm) square of cheddar cheese in the center of a slice of ham. Fold the edges of the ham over the cheese, making a tight parcel. Repeat with the remaining ham and cheese.
- Press a ham-and-cheese square into the potato mixture, making sure to leave 1 inch (2-cm) of space on all sides. Repeat with the rest of the squares.
- Push the potato mixture around to cover up and seal the tops of the ham squares, then smooth out again.
- Freeze for 30 minutes, then slice the mixture into squares so each square has a ham square in the middle.
- Place the flour, eggs, and panko into 3 separate medium bowls.
- Dip a square into the flour, shaking off any excess. Dredge in the egg, then in the panko. Repeat with the remaining squares.
- Heat the oil in a large pot until it reaches 350°F (180°C).
- Fry the potato squares two at a time until golden brown, about 4-5 minutes, then drain on paper towels.
- Garnish the potato dippers with shredded Parmesan cheese and chopped parsley. Serve warm.
- Enjoy!
Nutrition Facts : Calories 937 calories, Carbohydrate 50 grams, Fat 67 grams, Fiber 2 grams, Protein 32 grams, Sugar 3 grams
HAM, POTATO & CHEESE STUFFED LOAF
For a casual weekend lunch, bake your own bread stuffed with oozing cheddar
Provided by Good Food team
Categories Lunch, Main course
Time 3h15m
Number Of Ingredients 11
Steps:
- Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
- Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
- Mix the crème fraîche, cheddar and parsley, then season really well.
- Roll out just under half the dough on a floured surface to a 25cm circle - it's easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden
- Cooking from frozen: Bring the pie out of the freezer in the morning and leave at room temperature for about 3 hrs.
- Heat oven to 160C/140C fan/gas 3. Brush the frozen pie with beaten egg, scatter with a little more cheese if you like, and cover with foil. Bake for 1 hr, then remove the foil and bake for 1 hr more until golden and crisp - poke a skewer into the middle and check it's piping hot all the way through.
Nutrition Facts : Calories 607 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.5 milligram of sodium
HAM AND CHEESE STUFFED POTATOES RECIPE
Provided by cdrier
Number Of Ingredients 8
Steps:
- Heat oven to 375 Scrub potatoes,pat dry. Rub each potato with shortening;prick several places with fork. Bake for about 1 hr.or until done. Cut potatoes in half lengthwise; scoop out inside leaving a thin shell. In large bowl,beat potatoes 1 min. Add butter onion pepper and eggs; continue beating until mixture is smooth and fluffy. Fold in 1 cup cheese and ham. Fill potato shells with mizture, top with reserved 1/2 C. cheese. Sprinke with paprika. Bake at 375 for 15 min or until potatoes are heated through and cheese is melted.
HAM & CHEESE STUFFED POTATO
Why serve up plain-Jane baked potatoes when adding color, flavor and cheesy goodness is so easy? Get out the broccoli, cheese and ham and let's do this!
Provided by My Food and Family
Categories Home
Time 13m
Yield Makes 4 servings.
Number Of Ingredients 4
Steps:
- Split baked potatoes. Place on microwaveable plate.
- Toss broccoli, cheese and ham. Top each potato with 1 cup broccoli mixture.
- Microwave on HIGH 3 min. or until cheese is melted, rotating plate after 1-1/2 min.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 630 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 4 g, Protein 16 g
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HAM AND CHEESE STUFFED POTATOES FROM LANA'S COOKING
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5/5 (2)Total Time 30 minsCategory Main DishesCalories 635 per serving
- Bake the potatoes either in the oven or microwave. Set aside to cool slightly before continuing with recipe.
- When cool enough to handle, split the potatoes open, scoop out the pulp leaving a ¼ inch thick shell. Reserve the shells.
HAM- AND CHEESE-STUFFED POTATOES RECIPE | MYRECIPES
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Servings 4Calories 385 per serving
- Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour and 15 minutes or until done. Let cool slightly.
- Melt margarine in a large nonstick skillet over medium-high heat. Add broccoli and onion; saute 3 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
- Cut a lengthwise strip from top of each potato;discard strips. Scoop out pulp, leaving 1/4-inch-thick shells; set shells aside.
- Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash slightly. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
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