Ham Stuffed New Potatoes Recipes

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.

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.

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: .