After we had our Easter ham last month I searched my cookbooks for ideas using the leftovers. I found this great little book from 1982 all about stuffed potatoes with every idea possible! The “Ham Quiche Spud” was delicious!
First have a baked potato ready and when cooled enough, slice off part of the top, and carefully scrape out the pulp leaving an intact shell. Mash it up and add onion, sour cream, eggs, cubes of Swiss cheese, and chopped ham. Pile back into the shell and bake. It makes an easy and fun meal.
Look at this list of other ways to stuff a spud – and there’s even more. In fact, there’s 100 ways in the book!
Kids will love the Pizza Potato and Sloppy Joe Potato. Did you know potatoes are high in fiber, potassium, phosphorus, and iron, and a good source of Vitamin C and calcium? Most of the minerals and protein are concentrated in a thin layer beneath the skin.
A meal in a potato can be as simple or elaborate as you wish. Pick your favorite filling and enjoy! The recipes in the book run the gamut of all categories. Start stuffing!
- 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
- *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.
- 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.
- 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.
- 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!)
I love potatoes. Always have. Thank you for giving numerous ways to serve them.
EJ- I remember your love of potatoes from way back!