Description
Hearty and creamy twice baked potatoes stuffed with a delicious filling of butter, sour cream, cheese, and ham. A perfect comfort food for any occasion.
Ingredients
Scale
- 4 large russet potatoes
- 2 Tbsp olive oil (optional)
- 1 pinch Himalayan salt (optional)
- 1/2 cup butter (softened)
- 1/2 cup milk
- 1 cup sour cream
- 1/2 cup ham (diced)
- 1 cup cheddar cheese (grated)
- Salt and pepper (to taste)
- 1/4 cup cheddar cheese (grated, for topping)
- 1/4 cup bacon (chopped and cooked)
- 2 Tbsp chives (fresh, chopped)
Instructions
- Preheat your oven to 400°F (200°C).
- Scrub the potatoes and prick them with a fork. Rub the potatoes with olive oil and sprinkle with Himalayan salt.
- Bake the potatoes on a baking sheet for about 45-60 minutes, or until tender.
- Once baked, let the potatoes cool slightly before cutting them in half lengthwise and scooping out the insides into a bowl, leaving some flesh on the skin.
- Mash the scooped potato with softened butter, milk, sour cream, diced ham, and grated cheddar cheese. Season with salt and pepper to taste.
- Spoon the filling back into the potato skins.
- Top with additional cheddar cheese, chopped bacon, and fresh chives.
- Return the stuffed potatoes to the oven for another 15-20 minutes, or until the cheese becomes melted and bubbly.
- Serve hot.
Notes
For a vegetarian option, omit the ham and add sautéed vegetables. Leftover potatoes can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to regain crispiness.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: twice baked potatoes, comfort food, cheesy potatoes, potato recipes
