Twice Baked Potatoes with Ham and Swiss

Twice Baked Potatoes with Ham and Swiss have soft and fluffy baked potato filling combined with salty ham, flavorful Gruyère Swiss cheese, and other ingredients to create the ultimate comfort food.

Twice Baked Potatoes – Made Even Better!

If you are a fan of twice baked potatoes, you are going to LOVE our Twice Baked Potatoes with Ham and Swiss!

We originally created this recipe as a way to enjoy leftover holiday ham – but we loved it so much, we make it anytime the craving strikes with deli or other cooked ham. It’s also a great way to put some leftover baked potatoes to good use.

This recipe is easy to make – just scoop out the inside of some tender baked russet potatoes, and combine it with cooked ham, Gruyère Swiss cheese, sauteed shallots, sour cream, and seasonings. Refill the potato skins with the filling, top with more cheese, and bake until golden brown.

We like to top our Twice Baked Potatoes with Ham and Swiss with chopped scallions for a fresh bite of flavor that nicely balances the creamy richness of the stuffed potato filling. Any other favorite loaded baked potato topping would be delicious.

• The combination of ham and Swiss cheese among a soft and creamy potato filling is pure and delicious comfort food.
• It can be enjoyed as a standalone meal or served as a side dish.
• This recipe is a wonderful way to use up leftover holiday ham and leftover baked potatoes.

• Potatoes – Russet potatoes are the best for this recipe because they are low in moisture and high in starch after baking, making them idea for mixing with other ingredients. Choose large potatoes of equal size and an even shape.
• Ham – This is a great recipe to use up leftover holiday ham but any cooked or deli ham such as Black Forest or Virginia ham works well too. You will need approximately one cup of cut pieces of ham. (See Cooking Tips below for additional suggestions.)
• Cheese – Gruyère Swiss cheese is the best option for this recipe. It has a nice strong nutty flavor and browns well in the oven. Other types of Swiss cheese can be substituted, if necessary, but the flavor is milder. Parmesan cheese is also used in this recipe.
• Unsalted Butter
• Shallots  
• Dijon Mustard
• All–Purpose Flour
• Sour Cream
• Seasonings – Kosher salt and ground white pepper
• Scallions – Sliced for garnish.

1. Bake whole potatoes until cooked but still slightly firm.
2. Cut off the top third and scoop out the potato from top and bottom halves into a bowl.
3. Cook shallots in butter, then add flour to form a roux.
4. Add Dijon, sour cream, salt, and pepper. Stir and add to the bowl with the potatoes.
5. Stir in grated Swiss cheese and chopped ham.
6. Divide the mixture between the four empty potato shells.
7. Sprinkle tops with Swiss and Parmesan cheeses.
8. Bake for 25-30 minutes to heat through and brown the tops.
9. Serve immediately with chopped green onion over the tops.

• Can I make Twice Baked Potatoes with Ham and Swiss ahead of time?  Yes, everything can be prepped ahead of time but don’t assemble it until ready to bake.  Before filling and baking, reheat the filling to warm before stuffing the potatoes and topping with cheese. This will allow the stuffed potatoes to cook evenly.
• How do I store leftovers?  Store refrigerated in a covered container for up to three days.
• How do I reheat leftovers? Warm through in the microwave, then (if desired) bake for a few minutes in the oven to crisp up the top and brown a little more.
• Can I freeze?  Yes, leftovers can be frozen – wrap them individually in plastic wrap. Just note that the texture, once thawed and reheated, might be a little mushy.  

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