Twice Baked Jalapeno Ham Potatoes Food

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.

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.

TWICE BAKED JALAPEñO POTATOES_NEW

Steps:

• Wash and pierce the skins of the baking potatoes.
• Bake at 350°F for 45 minutes to an hour, or until a knife easily slides to the center of the potatoes. Remove the seeds and veins from one jalapeno. Leave the seeds and veins in the second one to give your potatoes some jalapeno heat. This is actually fairly mild, so you could leave seeds and veins in both peppers, if you like your dishes a little hotter.
• Mince the jalapeno. Chop the bacon.
• Slice baked potatoes in half, lengthwise, and scoop the potato pulp out into a mixing bowl. You can leave a thin layer of potato in the skins to help them be more sturdy and stable. Place the empty skins on a baking sheet and set aside.
• Add the sour cream, cream cheese and butter to the potato pulp in the mixing bowl and mash until all ingredients are combined and the potatoes are light and fluffy.
• Add the Cheddar and Parmesan cheese, bacon and jalapeño. Stir to combine with, and evenly distribute through, the mashed potato mixture.
• Spoon the filling back into the potato skin "shells." Fill them generously. They will mound above the rim of the skin.
• Sprinkle each potato with 1 tablespoon panko bread crumbs.
• Arrange the filled potato skins on an ungreased cookie sheet and bake at 350°F for about 30 minutes, until the cheeses have melted, the filling is hot and the Panko crumbs have browned on top.

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.

TWICE BAKED JALAPEñO POTATOES

Steps:

• 1. Preheat oven to 400F.
• 2. Lightly coat potatoes with oil and bake for 1 hour or until tender. Set aside to slightly cool. Reduce oven temperature to 325F.
• 3. Heat 1 1/2 tablespoons butter in a skillet over medium-high heat. Add onion and saute until tender; set aside.
• 4. Cut potatoes in half lengthwise and carefully scoop flesh into a mixing bowl, leaving a 1/4-inch shell. Place potato shells on a baking sheet.
• 5. Add remaining 1/4 cup butter, 2/3 cup cheddar cheese, 2/3 cup mozzarella cheese, jalapeno, milk, sour cream, chives, salt, pepper and egg to potato flesh, stirring until well blended.
• 6. Spoon mixture evenly into potato shells.
• 7. Sprinkle with remaining cheese and bacon.
• 8. Bake for 20 minutes or until thoroughly heated.