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Ham-Stuffed Baked Potatoes

Yield Makes 8 servings


  • 4 large potatoes (about 3 pounds)
  • 1 tablespoon butter or margarine
  • 3 cups chopped cooked ham
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1/2 cup sour cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded Parmesan cheese
  • Garnish: chopped fresh chives

How to Make It

  1. Bake potatoes at 450° for 1 hour or until tender. Allow to cool to touch.

  2. Cut potatoes in half lengthwise; scoop out pulp, and place in a bowl, leaving shells intact. Set pulp and shells aside.

  3. Melt butter in a small skillet over medium-high heat; add chopped ham, diced onion, and minced garlic, and sauté until onion is tender.

  4. Mash potato pulp; stir in ham mixture, sour cream, salt, and pepper. Stuff shells with potato mixture; sprinkle evenly with Parmesan cheese. Place in a 13- x 9-inch pan or casserole dish.

  5. Bake at 350° for 25 to 30 minutes. Garnish, if desired.