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Ham and Cheese Stuffed Potatoes – baked potatoes stuffed with a luscious creamy ham and cheese filling. Great for using up leftovers!
I don’t know about you, but I really do not like to throw away food. I mean I really, really dislike it. When I have to throw away something out of the fridge, all I can see is dollars and cents going into the trash can.
BeeBop and I work pretty darn hard for the money that we (okay, I) spend at the grocery store every week so when I see it being thrown away like that, it just makes me mad.
I had a group of ladies over to play bunco last Tuesday and one of the things I served was ham biscuits. Little tiny tea biscuits sliced in half with ham inside.
Now, if we’d been having ham and biscuits for breakfast I would have just cut the ham into pieces, slapped it inside some biscuits and called it good. But since it was a party and since it was the first time I’d been hostess, I wanted to make sure those ham biscuits were nice and pretty.
So, I used my smallest biscuit cutter to cut out little rounds of ham the same size as the biscuits. So cute, so good…so wasteful. I had so many leftover odd-shaped pieces of ham!
So, I started looking online for an idea of what to do with all that ham. I knew it could be diced up and used in something and then I came across a recipe on Cooking Light’s web site for ham and cheese stuffed potatoes. It was a good recipe but, of course, I couldn’t leave well enough alone so I fiddled with it, reworking and changing until it became my own. I’m happy to share the reworked results with all of you.
So, the next time you have leftover ham, make your family some of these yummy stuffed potatoes!
How to Make Ham and Cheese Stuffed Potatoes
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Note that I’m making half a recipe in my photos. It’s just me and BeeBop around here and we’d never eat four of these stuffed potatoes. We couldn’t even finish the four halves I made!
Anyway, just remember that if you are making the whole recipe you’ll have twice as many ingredients as you see in my photos. Okay?
Scrub the potatoes well and, if cooking in the microwave, prick them several times with a fork. Bake the potatoes either in the oven or microwave. Set the potatoes aside to cool slightly before continuing with the recipe.
When cool enough to handle, split the potatoes open, scoop out the pulp leaving a ¼ inch thick shell. Reserve the shells.
Preheat your oven to 500 degrees.
You want to use two good sized shallots for this recipe. Of course, if you don’t have shallots, you can use onion. Just any old kind. Yellow, white, red, whatever you have on hand.
Heat the butter over medium-high heat. Add the shallot and sauté briefly until softened. Add the milk and bring to a simmer.
Pour the milk and shallot mixture over the reserved potato pulp. Add the ham, half the cheese, and the remaining ingredients mixing well.
Stuff the reserved potato shells with the ham and cheese mixture. Sprinkle evenly with the remaining cheese.
Just a word or two about the cheese I used for this recipe. I chose Gruyere because it’s my favorite. It’s so creamy and nutty and just plain good! However, it is not inexpensive. As you can see, it’s as much per pound as a good steak. That’s why I only buy it occasionally. Really.
So, if you don’t want to spend that much money for cheese to stuff a potato with, please by all means just use a good sharp cheddar. Much more budget friendly and every bit as flavorful!
Bake for 6-8 minutes or until the cheese begins to brown.
More Recipes You May Like
- Slow Cooker Cheesy Potatoes and Ham
- Bacon Wrapped Roasted Fingerling Potatoes
- Crispy Roasted Potatoes
- Potatoes au Gratin
Ham and Cheese Stuffed Potatoes
- 4 baking potatoes
- 1 tablespoon butter
- 2 tablespoons chives
- 2 large shallots
- 1 ½ cups milk
- 1 ½ cups shredded cheese, divided about 6 ounces
- 2 cups chopped cooked ham
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon pepper
- 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.
- Preheat oven to 500 degrees.
- Heat the butter over medium-high heat. Add the shallot and sauté briefly until softened.
- Add milk and bring to a simmer. Pour the milk and shallot mixture over the reserved potato pulp.
- Add the ham, half the cheese and the remaining ingredients mixing well.
- Stuff the reserved potato shells with the ham and cheese mixture. Sprinkle evenly with the remaining cheese.
- Bake for 6-8 minutes or until the cheese begins to brown.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.