Recipes
Ham and Cheese Twice Stuffed Potatoes
- Yield: 4 Servings
- Prep Time: 15 Mins.
- Cook Time: 15 Mins.
- Swiss cheese, green onions, sour cream and ham complement each other nicely in the mashed potato mixture. For even more great flavor, blend in Fisher® Pecans before baking for a warm toasted flavor in every bite.
Ingredients
- 4 8-oz. russet potatoes, well-scrubbed and dried
- 1 cup shredded Swiss cheese, divided
- 1/3 cup chopped Fisher® Chef’s Naturals Pecan Halves, divided
- 3 tablespoons sliced green onions, divided
- 1/4 cup sour cream
- 2 tablespoons butter
- 1/4 teaspoon salt
- Dash pepper
- 1/4 cup chopped deli ham
Directions
- Pierce potatoes all over with a fork. Wrap in damp paper towel and microwave 10 to 15 minutes on HIGH or until completely cooked.
- Remove from microwave and let cool 5 minutes. Preheat oven to 350°F.
- Cut a long slice off each potato. Discard skin from slice. Use a small spoon to remove flesh from the potatoes to form a bowl, leaving a 1/4-inch shell.
- Reserve about ¼ cup of the cheese, 1 Tbsp. pecans and 1 Tbsp. green onions
- Mash potato flesh with the sour cream, butter, salt and pepper. Stir in ham, and remaining cheese, pecans and green onions. Spoon the potato filling evenly back to the skins, dividing equally. Bake 20 minutes or filling begins to brown. Sprinkle each potato with the reserved cheese, pecans and green onions and bake 5 more minutes or until cheese melts.
- Time Saver: For even quicker prep, fill each potato with mashed potato mixture then top with reserved cheese and nuts. Microwave for 5 to 6 minutes until centers are very hot. Broil for one minute for a browner top, if desired. Sprinkle with reserved green onions slices before serving.
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