Recipes » Main Dishes » Ham and Cheese Stuffed Potatoes

Ham and Cheese Stuffed Potatoes

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5 from 1 vote
Baked potatoes stuffed with a luscious ham and cheese filling.
Cook Time 20 minutes
Total Time 30 minutes
Ham and Cheese Stuffed Potatoes - baked potatoes stuffed with a luscious creamy ham and cheese filling. https://www.lanascooking.com/ham-and-cheese-stuffed-potatoes/

Ham and Cheese Stuffed Potatoes – baked potatoes stuffed with a luscious creamy ham and cheese filling. Great for using up leftovers!

Ham and Cheese Stuffed Potatoes - baked potatoes stuffed with a luscious creamy ham and cheese filling. https://www.lanascooking.com/ham-and-cheese-stuffed-potatoes/

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.

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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?

Two baking potatoes on a board.

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.

Potato shells on board; Potato interior scooped out in a bowl.

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.

Diced shallot and knife on a board.

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.

Photo collage showing skillets with shallots, milk and butter.

Heat the butter over medium-high heat. Add the shallot and sauté briefly until softened. Add the milk and bring to a simmer.

Photo collage demonstrating mixing of the filling for potato shells.

Pour the milk and shallot mixture over the reserved potato pulp. Add the ham, half the cheese, and the remaining ingredients mixing well.

Stuffed potato shells in baking pan.

Stuff the reserved potato shells with the ham and cheese mixture. Sprinkle evenly with the remaining cheese.

Block of Gruyere 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.

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Ham and Cheese Stuffed Potatoes - baked potatoes stuffed with a luscious creamy ham and cheese filling. https://www.lanascooking.com/ham-and-cheese-stuffed-potatoes/

Ham and Cheese Stuffed Potatoes

Baked potatoes stuffed with a luscious ham and cheese filling.
5 from 1 vote
Print It Rate It
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 635kcal
Author: Lana Stuart

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition Information

Serving: 1 | Calories: 635kcal | Carbohydrates: 46g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1366mg | Potassium: 1311mg | Fiber: 3g | Sugar: 7g | Vitamin A: 943IU | Vitamin C: 17mg | Calcium: 647mg | Iron: 3mg

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.

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13 Comments

  1. i tried this recipe with a twist- only veggies for a veggie friend of mine!!! it was fantastic!!!! thank you for the idea!!!! as always

  2. s. stockwell, Miranda, Angie, Ruth: Thanks for your kind comments. So glad you enjoy my little recipes!

  3. These look wonderful! I am a subscriber now and am delighted to get your new recipes sent by e-mail. In these economically stressed days everything to use your resources wisely should matter. I am proud of you for showing us how to re-cycle leftovers .

  4. This is amazing. I love your site…I have told you this before. It is so incredible.
    I saved this as a fav. and I will be making this soon. I also buzzed you!!! You deserve it!!!

  5. You just keep killing us with these heart warming outrageously delicious recipes! This is a nice version of an old faithful. Thanks, s

  6. I’m the same way, so I try to use up as much of what I can in how ever many dishes I can come up with. Make leftovers like a new dish. Great job!

  7. They looks delicious! What a great way to use up leftovers. I’m the same way – I try to utilize every morsel of leftovers that we have in the fridge.