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Twice Baked Potatoes With Ham And Cheese

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Ingredients
  Leftover baked potatoes 4 Large
  Diced boiled ham/Baked ham 1 Cup (16 tbs)
  Frozen corn kernels 10 Ounce (1 Package, Thawed And Drained)
  Scallions/1 medium-size yellow onion, finely chopped 2 (Including Tops)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Shredded monterey jack cheese 4 Ounce
  Ground cumin 1⁄2 Teaspoon
  Ground red pepper 1⁄4 Teaspoon (Cayenne)
Directions

Preheat the oven to 400° F.
Halve the potatoes lengthwise and, leaving shells 1/4 inch thick, scoop the pulp into a medium-size bowl.
Mash well, then mix in the ham, corn, scallions, yogurt, 1/2 cup of the cheese, the cumin, and red pepper.
Stuff the potato shells with the mixture, mounding it in the center.
Sprinkle with the remaining 1/2 cup cheese, dividing the total amount evenly, then arrange the potatoes in an ungreased 13" x 9" x 2" baking pan.
Bake, uncovered, for 25 to 30 minutes or until the potatoes are heated through.
Transfer to the broiler and broil 4 inches from the heat for 1 to 2 minutes or until lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Vegetable

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