LOADED TWICE-BAKED POTATOES WITH HONEY BAKED HAM

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides a similar tangy flavor.

bacon bits

🥗Healthier: turkey bacon bits

💰Cheaper: cooked bacon

Cooked bacon can be less expensive depending on the brand.

Preheat oven to 375°F.

Wash the russet potatoes very well.

Poke holes all over each potato with a fork to help them cook evenly and release steam.

Drizzle each potato with olive oil and sprinkle with salt.

Bake potatoes in the oven for about 1 hour or until cooked all the way through.

Remove potatoes from the oven and let cool for 10 to 20 minutes until cool to the touch.

Cut each potato in half lengthwise to create potato skins.

Scoop out the soft potato interior, leaving a quarter to half of an inch around the skin.

In a mixing bowl, add the soft potatoes, butter, diced honey baked ham, and sour cream; mix gently.

Add shredded cheddar cheese, milk, and chives; mix gently.

Add a little salt and pepper to taste.

(Optional) Add roasted broccoli to the mixture for extra vegetables.

Gently fill the potato skins with the mixture, heaping it slightly over the top.

Top the filled potato skins with extra cheese and ham.

Place the baking tray with the twice-baked potatoes back into the oven and bake for another 15 to 20 minutes until heated through and cheese is melted.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens