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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.
Ingredients
4 large russet potatoes
3 tablespoons butter
1/3 cup shallots, minced
1 tablespoon all-purpose flour
1 tablespoon Dijon mustard
3/4 cup sour cream
1/2 teaspoon kosher salt
1/2 teaspoon white pepper
2 cups grated Gruyere Swiss cheese, divided
1 cup cooked ham, cut up into bite sized pieces
1/4 cup grated Parmesan cheese
Scallions, chopped for garnish
Instructions
- Preheat oven to 425 degrees F.
- Bake whole potatoes until center is cooked but a little firm when poked with a paring knife. Remove from the oven and reduce the oven heat to 375 degrees F.
- Line a small sheet tray or casserole dish with foil.
- Lay the cooked potatoes on their sides and cut off top third of the potato.
- Use a soup spoon and scoop out potato from the shell as well as the top piece and place into a large bowl. (Discard the top potato skin.) Leave a little potato around the shell edges so the potato stands up on its own.
- Place the potato shells back on the foil lined pan.
- In a medium saute pan, melt the butter over medium heat and add the shallots. Cook for three minutes then stir in the flour and cook for two more minutes.
- Stir in the Dijon, sour cream, salt, and pepper. Add this to the bowl with the potatoes.
- Stir in half the grated Swiss and mash using a potato masher if needed or just mix with a wooden spoon.
- Stir in the cooked ham pieces.
- Divide the filling between the four potato shells, mounding it high.
- Mix the Parmesan cheese with the remaining cup of grated Swiss cheese and mound over each filled potato. Any cheese that falls to the side should be sprinkled back on top.
- Bake uncovered for 25-30 minutes or until the internal temperature is at least 145 degrees F and the top is golden brown. If the top has browned but the center isn’t hot yet, just continue to bake with a piece of foil over the top to stop them from getting too browned.
- Serve with chopped scallions over each.
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