Ham and Swiss Loaded Baked Potatoes
Transform your dinner routine with these Ham and Swiss Loaded Baked Potatoes, a hearty and satisfying dish that's perfect for weeknights or casual gatherings. Featuring fluffy russet potatoes baked to perfection, these stuffed delights are filled with a creamy mixture of diced ham, melted Swiss cheese, tangy sour cream, and a pop of green onion. With a golden, bubbly topping and a buttery finish, this recipe offers a comforting blend of savory flavors in every bite. Ideal as a stand-alone meal or as a hearty side, these loaded baked potatoes are easy to make and ready to impress. Perfect for fans of comfort food, this recipe is sure to become a family favorite!
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Ingredients
- 4 units Large russet potatoes
- 1 cup Diced cooked ham
- 1 cup Shredded Swiss cheese
- 1 cup Sour cream
- 4 tablespoons Unsalted butter
- 2 tablespoons Green onions, sliced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes clean and dry them completely. Pierce each potato several times with a fork to allow steam to escape during baking.
Step 3
Rub the olive oil over the potatoes, then sprinkle them lightly with salt. Place the potatoes on a baking sheet lined with aluminum foil or parchment paper.
Step 4
Bake the potatoes in the preheated oven for 50-60 minutes, or until they are tender when pierced with a fork. Remove them from the oven and let them cool for 5-10 minutes, or until they are safe to handle.
Step 5
While the potatoes are cooling, prepare the filling: In a mixing bowl, combine the diced ham, shredded Swiss cheese, sour cream, 2 tablespoons of butter, sliced green onions (reserving a small amount for garnish), salt, and black pepper. Mix well and set aside.
Step 6
Cut each baked potato in half lengthwise. Carefully scoop out the majority of the potato flesh, leaving about 1/4-inch-thick shell around the edges. Place the scooped-out potato flesh into the bowl with the filling mixture.
Step 7
Mash the potato flesh together with the filling mixture until it is fully combined and creamy.
Step 8
Spoon the filling mixture back into the potato shells, mounding it slightly on top. Place the filled potato halves back onto the baking sheet.
Step 9
Top each filled potato with a small pat of the remaining butter and a sprinkle of shredded Swiss cheese, if desired.
Step 10
Return the baking sheet to the oven and bake the stuffed potatoes for an additional 10-15 minutes, or until the tops are golden and bubbly.
Step 11
Remove the potatoes from the oven and garnish with the reserved green onions. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (1519.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2452.7 |
| Total Fat 158.0g | 0% |
| Saturated Fat 85.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 477.1mg | 0% |
| Sodium 5648.9mg | 0% |
| Total Carbohydrate 172.7g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 24.2g | |
| Protein 108.2g | 0% |
| Vitamin D 24IU | 0% |
| Calcium 1415.1mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 4424.3mg | 0% |
Source of Calories