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Ham and Cheese Potato Bites

Yield about 2 dozen
Traditionally, pineapple rings decorate a whole ham. Here, chopped ham and crushed pineapple mingle with a cheese filling in tiny stuffed roasted potatoes.


  • 1 1/2 pounds small unpeeled new potatoes
  • 1 cup (4 ounces) shredded Gruyère cheese
  • 1/2 cup finely chopped cooked ham
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/4 cup plus 2 tablespoons soft cream cheese with chives and onions
  • 3 tablespoons crushed pineapple, drained well
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground red pepper
  • Garnish: fresh parsley sprigs

How to Make It

  1. Place potatoes in a lightly greased roasting pan. Bake at 400° for 50 minutes or just until tender. Let cool. Cut potatoes in half. Using a small spoon, scoop out most of pulp from each potato half. Set shells aside.

  2. Combine potato pulp, Gruyère cheese, and next 6 ingredients; stir mixture well. Spoon mixture into potato shells. (You can make the potato bites ahead up to this point and store them in the refrigerator overnight.)

  3. Place potatoes on a rack in a roasting pan. Broil 5 1/2" from heat (with electric oven door partially opened) 4 to 5 minutes or until golden. Garnish, if desired.

Christmas with Southern Living 1996