Twice Baked Ham And Cheese Potatoes Food

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.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

HAM AND CHEESE POTATO BITES

Steps:

• Preheat oven to 400 degrees. Place potatoes on a lightly greased cookie sheet and bake for 50 minutes or just until tender. Cool completely.
• Cut potatoes in half and scoop out pulp, leaving shell in tact.
• In a large bowl, combine potato pulp with remaining ingredients. Spoon mixture into potato shells and place on a rack in a roasting pan.
• Broil 4-6 minutes, watching carefully, until bubbly and golden.

TWICE BAKED POTATO CASSEROLE WITH HAM

Steps:

• Lightly grease a 2.5-3 quart or 9x13" baking dish and preheat the oven to 375 degrees F.
• Add ham, chopped potatoes, mashed potatoes, 3/4 cup of cheddar cheese, onions, sour cream, heavy cream, salt, pepper and garlic powder to baking dish. Stir until combined.
• Sprinkle with remaining 3/4 cup cheese and bake for 30 minutes or until bubbly at the edges. Let sit for 5 minutes before serving.

TWICE-BAKED SWEET POTATOES WITH HAM AND CHEESE

Steps:

• Directions Preheat oven to 400°F. Prick potatoes. Place on foil-lined baking sheet. Bake 1 hour or until fork tender. Take potatoes out of oven. Increase oven temperature to 425°F. Slit potato skin lengthwise, stopping about 1 inch short of either end. Make crosswise slit at middle of potato. Pull skin outward and scoop most of flesh into large bowl, leaving ¼ inch thick shell. Place shells on clean baking sheet. Add butter, salt and pepper to potato flesh in bowl and whisk until combined. Fold in 1 cup of Manchego, the Parmesan and ham. Spoon mixture into potato shells. Bake 10 minutes. Sprinkle remaining ¼ cup Manchego over potatoes and bake 5 minutes or until cheese has melted. Sprinkle pumpkin seeds over potatoes.

HAM AND CHEESE TWICE STUFFED POTATOES

Steps:

• 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.

HAM AND CAULIFLOWER TWICE-BAKED POTATOES

Steps:

• Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
• Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Add the ham and leek; cook, stirring occasionally, until the leek is wilted, about 6 minutes. Add the cauliflower and chicken broth; season with salt and pepper. Bring to a simmer, cover and cook until the vegetables are tender, 4 to 5 minutes. Uncover and lightly mash the cauliflower. Increase the heat to medium high and cook until the liquid evaporates, 2 to 3 more minutes.
• One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with 2 tablespoons butter, the heavy cream and cheese until almost smooth and the cheese melts. Stir in the ham mixture, parsley and mustard; season with salt and pepper. Melt the remaining 2 tablespoons butter; brush the potato skins with some of the butter and season the insides with salt and pepper. Set on a baking sheet. Add the breadcrumbs to the remaining melted butter.
• Mound the filling into the potato skins and sprinkle the tops with the breadcrumb mixture. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes.

CHEESY HAM AND BROCCOLI TWICE BAKED POTATOES

Steps:

• Preheat oven to 400°F
• Prick potatoes several times with a fork and cook in microwave for 10-15 minutes or until fork tender and fully baked.Let potatoes cool for a few minutes while you prepare the broccoli.
• Place broccoli in a small bowl with a tablespoon of water and cover with a damp paper towel. Cook in microwave for 1-2 minutes or until tender but still bright green.
• Use a sharp knife to cut a circle out of the top of each potato.
• Remove circles from potatoes and hollow out the inside of each potato placing removed portion of potatoes into a large bowl.
• Add butter and cream to the bowl and stir together withe a spoon until potatoes are creamy.
• Add ham, broccoli, and cheese stirring to combine. Add salt to taste.
• Scoop mixture back into the potatoes filling them equally.
• Place potatoes on a baking sheet and bake them in the oven for about 10 minutes or until the potatoes are warm all the way through.
• Remove from oven, sprinkle with a little more shredded cheese and enjoy!

TURKEY HAM AND CHEESE STUFFED TWICE BAKED POTATOES

Steps:

• Heat the oven to 200c/gas mark 6.
• Rub the potatoes in vegetable oil, sprinkle on some salt and prick each potato a few times with a fork. Bake potatoes for an hour.
• Cut them in half, then cut around the flesh of each potato, ½ cm in from the skin.
• Scoop out the centre into a large bowl. Add to the potato the Primula, peas, cranberry sauce and meat.
• Sprinkle on the cheese, and reheat in the oven for about 10 minutes. If you want, finish under the grill to brown the grated cheese.

TWICE BAKED SWEET POTATOES WITH HAM

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bake sweet potatoes in the preheated oven until softened, about 1 hour.
• Heat canola oil in a skillet over medium heat; saute onion and red bell pepper until just softened, about 5 minutes. Add ham, 1/2 the pineapple, and chipotle powder; saute over low heat until heated through, about 5 more minutes.
• Cut sweet potatoes in half lengthwise and scoop out the insides, leaving a thin shell. Blend sweet potatoes in a blender or mash in a bowl with a potato masher. Stir the remaining pineapple, nutmeg, and cinnamon into mashed sweet potatoes.
• Return mashed sweet potato mixture to the shells and top each with ham mixture.

STUFFED TWICE-BAKED POTATOES WITH HAM, MUSHROOMS, AND GRUYERE CHEESE

Steps:

• Preheat the oven to 450 degrees F.
• Place the potatoes on a cutting board. With the tip of a small, sharp knife, score a lid shape on the top of each potato about a third of the way down, cutting in about 1/8 inch all the way around.
• Spread a 1/4-inch-thick bed of rock salt on a baking tray. Place the potatoes on the bed of rock salt. Bake the potatoes until tender enough to be pierced easily with a wooden skewer, about 45 minutes. Remove the baking sheet from the oven and leave them for a few minutes to cool slightly. Leave the oven on.
• Heat a saute pan over high heat. Add the olive oil and, as soon as it swirls easily, add the butter. When the butter foams, add the ham and mushrooms and saute until they are hot, 2 to 3 minutes. Transfer the ham and mushrooms to a small mixing bowl.
• Using a small, sharp knife, and protecting your hand from the heat with a folded kitchen towel, carefully cut off the lids from the still-hot baked potatoes, following the scoring marks. With a sharp-edged tablespoon, scoop the flesh from the potatoes, including the lids, leaving a wall about 1/4-inch thick, and transferring the scooped-out flesh to a large mixing bowl. Return the potato shells and lids to the bed of rock salt. Put the tray back in the hot oven, leaving the oven door open, to keep the potato shells and lids warm.
• With a potato masher, mash the potatoes. Season the mixture, to taste, with salt and generously with pepper. Add the creme fraiche or sour cream and the butter and mash to combine them with the potatoes. Stir in the ham, mushrooms, and 2 ounces of the cheese.
• Remove the baking sheet from the oven and turn the temperature up to 500 degrees F.
• Carefully spoon the mashed potato mixture back into each potato shell. Sprinkle the remaining cheese on top of the filling on each potato. Leave the lids unfilled, placing them around the side of the tray.
• Return the tray to the oven and continue baking the potatoes until they are heated through and the cheese has melted, 7 to 10 minutes. If the cheese has not browned, turn on the broiler and broil the potatoes briefly, keeping a close eye on them to prevent burning.
• Using tongs, transfer the potatoes to a heated serving platter or individual plates. Place the lids on top of the potatoes at an angle, inserting 1 end partway into the filling to secure them.

BROCCOLI CHEESE TWICE-BAKED POTATOES

Steps:

• Bake potatoes at 425° for 45-60 minutes or until soft. Cut a lengthwise slice from the top of the potatoes. Scoop out pulp and place in bowl. Mash potatoes; add sour cream, butter, salt, pepper, onions, broccoli and 3/4 cup cheese. Refill potato shells; top with remaining cheese and sprinkle with paprika. Bake at 425° for 20-25 minutes or until heated through.

TWICE BAKED HAM AND CHEESE POTATOES

Steps:

• Bake potatoes at 400 degrees Fahrenheit for 1 hour until soft.
• Slice potatoes in half lengthwise.
• Scoop out insides, leaving a firm shell.
• Place potato pulp, cheddar cheese, milk, ham, sour cream, onion salt, pepper, and butter in a mixing bowl.
• Beat at high speed until smooth.
• Fill potato shells with mixture.
• Bake at 350 degrees Fahrenheit for 20 to 30 minutes.
• Garnish with paprika or parsley.

HAM STUFFED TWICE BAKED POTATOES

Steps:

• Wash and pierce potatoes with a knife two or three times. Bake in a 425* oven for 60 minutes
• Remove from oven and slice in half lengthwise. Scoop out potato filling and place in bowl
• Add onions, sour cream and ham
• Blend on medium speed until potatoes are whipped and creamy. Add salt and pepper to taste
• Fill potato skins with mixture and top with cheddar cheese
• Place under broiler and broil for 3 minutes or until cheese is bubbly. Serve immediately

TWICE BAKED CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes for 1 hour or until soft.
• In a microwave safe bowl, combine the cheese and butter. Cook in microwave for 1 1/2 minutes or until melted. Add sour cream and mix together.
• Cut potatoes in half, scoop out insides while being careful not to tear the skins. Add to cheese mixture and mix together until smooth.
• Stuff potato mixture back into potato shells and bake at 350 degrees F (175 degrees C) for 10 minutes.

BROCCOLI CHEESE LOADED TWICE BAKED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Using a fork, pierce the potatoes all over. Cook the potatoes until tender. (See this link for the instructions I like best for making a perfect baked potato.)
• Or you can simply use the "baked potato" function on your microwave if you prefer.
• Cut the potatoes in half and scoop out the insides into a medium sized bowl.
• Reserve the potato shells and place on a baking sheet.
• Combine the potato insides with the sour cream and cream cheese and mash using a fork or a potato ricer.
• Stir in the broth as needed until you reach your desired consistency.
• Then, stir in the broccoli, half of the cheddar cheese, green onion, and the bacon.
• Divide the potato mixture evenly between the potato shells and top with remaining 1/2 cup of cheddar cheese.
• Place in the oven and bake at 375 degrees F until heated through and the cheese on top is melted.

BROCCOLI HAM CHEESE TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Wash potatoes, and brush with olive oil, and season with salt, and place on a baking sheet.
• Bake for 1- 1 1/2 hours, until baked through and tender. Depending on size of the potatoes.
• Remove potatoes from oven, but leave oven on, turn down to 350 degrees F.
• Let potatoes cool for 15-30 minutes, until cool enough to handle.
• Meanwhile, chop broccoli into florets, and place in a glass bowl with 1/2 cup of water, and microwave on high for 2 minutes, until tender, then chop into smaller pieces.
• Open Hillshire Farm Uncured Ham Steak, and cut into even sized cubes.
• When potatoes are cool, use a large knife to cut the potatoes in half horizontally.
• Use a large spoon to scoop out the center, and put potato into a large mixing bowl. Leave a little bit of potato in the skin, so it creates a boat for the filling.
• Once all of the potatoes have been scooped out, place skins on the baking sheet.
• Add butter, 1 cup cheddar jack cheese, cream cheese, salt, pepper, ground mustard, and paprika to the bowl with the potatoes.
• Use a stand mixer with the paddle attachment, and mix until combined and creamy.
• Remove mixing bowl from stand mixer.
• Stir the Hillshire Farm Uncured Ham Steak cubes, and broccoli into the potato mixture.
• Evenly divide the mixture between all of the potato skins.
• Top skins with shredded cheddar jack cheese.
• Put the potatoes into the oven and bake for an additional 20 minutes until filling is heated through, and cheese is melted.
• Garnish with fresh cracked pepper and chives or green onions.

TWICE-BAKED POTATOES WITH HAM AND SWISS CHARD

Steps:

• Preheat oven to 375°F. Bake potatoes until soft, about 50 minutes to 1 hour.
• While potatoes bake, steam chard until wilted; cool, squeeze dry and mince.
• Cut the top 1-inch off the length of each potato so that the flesh of the potatoes can be scooped out to form a boat. (Note: The flesh from the sliced-off tops can be used, too.) Place the potato flesh in a bowl and stir in chard, ham, milk, salt and cayenne.
• Refill potatoes with filling mixture, sprinkle with cheese and bake until piping hot, about 20 minutes. Yields 1 potato per serving.

LOADED TWICE-BAKED POTATOES

Steps:

• Pierce potatoes all over with a fork. Place in the microwave and cook on Medium, turning once or twice, until the potatoes are soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to the manufacturer's directions.)
• Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the pan, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
• Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop out the insides into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
• Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes.

HAM AND CHEESE TWICE STUFFED POTATOES

Steps:

• 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.

BACON AND CHEESE TWICE-BAKED POTATO RECIPE

Steps:

• Preheat the oven to 375°F. Prick the potatoes all over with a fork, then rub with a light layer of oil. Place on the middle rack of the oven and bake for about 40 minutes, until tender all the way through. Increase the oven temperature to 450°F. When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh, being careful not to tear the skins. Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about three-fourths of the cheese, Tabasco, and salt and pepper. Mix thoroughly, then divide among the potato skins. Top with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, until browned on top.