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Stuffed Baked Potatoes

Stuffed Baked Potatoes recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 596.0
Dietary: Gluten-free
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
  • 6 ea Baking Potatoes
  • 1/2 cup Minced Cooked Ham
  • 5 tablespoon Butter, divided
  • 1 teaspoon Salt
  • 3 tablespoon Heavy Cream
  • 1/2 teaspoon Pepper
  • 1 1/2 cup Grated Gruyère Cheese
Directions
  1. 1
    Preheat oven to 400ðF (200ðC).
  2. 2
    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.
  3. 3
    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.
  4. 4
    Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise.
  5. 5
    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.
  6. 6
    Mash the potato flesh into the mixture until well combined and smooth.
  7. 7
    Spoon the potato mixture back into the hollowed-out potato skins, mounding it slightly.
  8. 8
    Sprinkle the remaining 1 cup of grated Gruyère cheese over the top of each stuffed potato.
  9. 9
    Dot each potato with the remaining 2 tablespoons of butter, dividing it evenly.
  10. 10
    Return the potatoes to the oven and bake for 15 minutes.
  11. 11
    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.
  12. 12
    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.

Keywords: stuffed potatoes, baked potatoes, ham and cheese, gruyere, comfort food, side dish, potato skins, cheese stuffed, holiday side, creamy potatoes, heavy cream, minced ham, butter baked, easy dinner, vegetarian option, cheese sauce, potato mash, golden brown, savory filling
Read it online: https://www.chefs-mate.com/recipe/stuffed-baked-potatoes/