Ham Quiche Spud
Author: 
 
Ingredients
  • 2 Baked Potatoes*
  • 1 Tablespoon unsalted butter
  • ¼ cup chopped onion
  • ½ cup sour cream
  • 2 eggs, lightly beaten
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • ¾ cup (1/4-inch cubes) Swiss cheese
  • ¾ cup chopped cooked ham
  • Chopped parsley or chives for garnish
Instructions
  1. *The author uses ¾ pound potatoes for developing and testing the recipes in the book. To bake potato preheat oven to 400 degrees F. Wash potatoes and dry thoroughly. Pierce with the tines of a fork to keep the skins from bursting. Don't rub potatoes with oil or butter or wrap in foil. You want a tough-textured a potato shell as possible so it can be stuffed without tearing. Bake for 1 hour. Remove from oven and let cool until comfortable to touch before continuing for filling. Reduce heat to 350 degrees F.
  2. For filling: Cut a thin slice off the top of each potato. Remove the pulp carefully being careful to not tear the shell, but also not leaving a large amount of pulp in the shell. Place pulp in a mixing bowl and mash well. Cover and set aside.
  3. Heat the butter in a medium skillet. Add onion and cook over low heat until tender. Let cool, then stir in sour cream, beaten eggs, salt, and pepper, stirring constantly. Add to the mashed potatoes in bowl and mix well. Add cheese and ham; mix lightly to incorporate.
  4. Heap the mixture into the prepared potato shells. Bake at 350 degrees F. for 45 minutes. Serve hot garnished with chopped parsley or chives (dill or your favorite herb can be used if desired!)
Recipe by The Culinary Cellar at https://theculinarycellar.com/stuffed-spuds/