Ham Cheese Stuffed Potatoes Recipes

HAM & CHEESE STUFFED POTATOES

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.

HAM AND CHEESE STUFFED POTATOES

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.

WW HAM AND CHEESE STUFFED POTATOES

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.

STUFFED POTATOES WITH HAM, THYME, AND GRUYERE

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: .

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.

LOADED HAM & CHEESE POTATO DIPPERS RECIPE BY TASTY

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!

CHEESY SCALLOPED POTATOES WITH HAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Layer half the potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers.
• Heat milk, peas, flour, butter, salt, black pepper, garlic powder, and onion powder in a saucepan over medium heat, stirring constantly, until thickened, 7 to 10 minutes.
• Stir Cheddar cheese into sauce until cheese is melted.
• Pour sauce over potato and ham mixture; sprinkle with paprika.
• Cover baking dish with aluminum foil.
• Bake in the preheated oven until potatoes are tender, about 1 hour.
• Remove foil and continue baking until lightly browned, about 15 minutes more.

CHEESY POTATOES AND HAM

Steps:

• In a large saucepan, combine the soup, cheese and butter. Cook and stir over medium heat until cheese is melted. stir in the ham, onion and Worcestershire sauce. , Pour into a greased 2-qt. baking dish. Top with mashed potatoes. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

HAM, POTATO & CHEESE STUFFED LOAF

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.

HAM & CHEESE STUFFED POTATO

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.

HAM AND CHEESE STUFFED POTATOES RECIPE

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.