For my second recipe out of the Gooseberry book, we had Ham-stuffed baked potatoes. After this for dinner, I wondered why I hadn't cooked out of this book before! My husband asked for seconds and will have plenty for lunches. So, make it as a side or make it as an entrée. Either way, it's delicious.
Ingredients
4 baking potatoes
1 Tablespoon butter
3 cups chopped cooked ham
1 small onion, diced
2 cloves garlic, minced
(I added half a green pepper)
1/2 cup sour cream
1/4 teaspoon salt
1/4 teaspoon pepper
(I added 1/2 teaspoon of Tony's Creole seasoning because Josh loves that stuff)
3/4 cup shredded cheese (your choice)
Garnish: chopped fresh chives
How To
Bake potatoes at 450° for one hour or until tender. Allow to cool to touch. Cut potatoes in half lengthwise; scoop out pulp and place in a bowl, leaving shell intact. Set aside pulp and shells.
Melt butter in a small skillet over medium heat; add chopped ham, diced onion and minced garlic and sauté until tender.
Mash potato pulp; stir in ham mixture, sour cream, salt and pepper (and whatever other spices you choose). Stuff shells evenly with potato mixture, sprinkle cheese. Place on a baking pan. Bake uncovered at 350° for 25-30 minutes. Garnish if you'd like.
This turned out so tasty! I hope you enjoy it, too!
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