Sides & Appetizers
Loaded Twice-Baked Potatoes with Honey Baked Ham
Twice-Baked Potatoes are usually served as a side or an appetizer, but the addition of Honey Baked Ham makes them hearty enough to enjoy as a main course! Whether enjoying them as a starter or a main, don't hold back...go for seconds!
Whole Russet Potatoes, washed thouroughly
Honey Baked Ham, diced
1/3 - 1/2 LB
Cheddar Cheese, shredded
1 1/2 Cups
Chives or Green Onions, thinly sliced
1/4 Cup + more for garnish
Begin by preheating the oven to 375 degrees.
Using a fork, carefully poke holes all over each potato. Rub each potato with oil and sprinkle with salt and pepper. Place potatoes on rimmed baking sheet and bake for 1 hour or until potatoes are cooked through. Remove potatoes from oven and let cool enough to handle safely.
Cut each potato in half lengthwise. Using a spoon, scoop the soft insides of the potatoes out into a large bowl. Add the milk, sour cream, butter, 3/4s cup of the shredded cheese, honey baked ham, 1TBL of the chives, salt and pepper to the bowl and mix well.
Scoop the potato mixture back into the potato skins and top with remaining 3/4s cup of cheese. The filling should mound up above the tops of the potato skins. Place filled potato skins back onto the baking tray.
Place baking tray back into oven and bake for 20 minutes or until cheese is melted and potatoes are hot. Remove from oven and top with remaining 1 TBL of chives.
Serve immediately and enjoy!