These Stuffed Baked Potatoes are the ultimate comfort food side dish, combining fluffy potato flesh with a rich, savory filling. The mixture of minced cooked ham, creamy heavy cream, and sharp Gruyère cheese creates a decadent center that contrasts beautifully with the crispy potato skin. Topped with pats of butter and baked until golden, these potatoes offer a luxurious texture and deep flavor profile. They are perfect for holiday feasts, hearty weeknight dinners, or as an elegant addition to a roast beef meal. Simple to prepare yet impressive in presentation, this recipe transforms humble ingredients into a gourmet experience that everyone will love.
Stuffed Baked Potatoes
Description
These Stuffed Baked Potatoes are the ultimate comfort food side dish, combining fluffy potato flesh with a rich, savory filling. The mixture of minced cooked ham, creamy heavy cream, and sharp Gruy&# 195;¨re cheese creates a decadent center that contrasts beautifully with the crispy potato skin. Topped with pats of butter and baked until golden, these potatoes offer a luxurious texture and deep flavor profile. They are perfect for holiday feasts, hearty weeknight dinners, or as an elegant addition to a roast beef meal. Simple to prepare yet impressive in presentation, this recipe transforms humble ingredients into a gourmet experience that everyone will love.Ingredients
Directions
-
Preheat oven to 400ðF (200ðC).
-
Scrub the baking potatoes clean and poke them several times with a fork. Place them directly on the oven rack or on a baking sheet. Bake for about 1 hour, or until they are tender when pierced with a fork.
-
While the potatoes bake, combine the minced ham, 1/2 cup of the grated Gruyère cheese, 3 tablespoons of butter, heavy cream, salt, and pepper in a large bowl. Set aside.
-
Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise.
-
Carefully scoop out the inside flesh of each potato half, leaving a thin layer attached to the skin to create a shell. Place the scooped-out potato flesh into the bowl with the ham and cheese mixture.
-
Mash the potato flesh into the mixture until well combined and smooth.
-
Spoon the potato mixture back into the hollowed-out potato skins, mounding it slightly.
-
Sprinkle the remaining 1 cup of grated Gruyère cheese over the top of each stuffed potato.
-
Dot each potato with the remaining 2 tablespoons of butter, dividing it evenly.
-
Return the potatoes to the oven and bake for 15 minutes.
-
Switch the oven to the broiler setting. Broil the potatoes for 5 to 10 minutes, watching closely, until the tops are lightly browned and bubbly.
-
Remove from oven and serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 596.0kcal
- % Daily Value *
- Total Fat 50.0g77%
- Saturated Fat 30.9g155%
- Cholesterol 131.0mg44%
- Sodium 419.5mg18%
- Total Carbohydrate 28.6g10%
- Dietary Fiber 3.3g14%
- Sugars 3.1g
- Protein 8.7g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ðF oven until warmed through.
Substitutions: You can substitute the ham with cooked bacon bits or chorizo for a spicier kick. Gruyère can be replaced with cheddar, fontina, or Swiss cheese.
Tips: For extra crispy skins, rub the raw potatoes with olive oil and salt before baking. Ensure the potato skins are sturdy enough to hold the filling; if they are too soft, bake them slightly longer.
Variations: Add cooked green peas or corn to the filling mixture for extra texture and sweetness.
