These yummy stuffed potatoes are an original recipe from yours truly. They are also the first recipe I’ve submitted to the Tasty Kitchen website. Hope I get published! I really like making stuffed potatoes for the same reason I like making pizza, because the possibilities are endless. Whatever ingredients you have or want to put together, well throw them into the mix. Going off on a little tangent here, baked potatoes in general are like a blank canvas. There’s so much you can do with them or top them with to make a meal, and they’re so economical.
But anyway, today we’re stuffing them! I tried to keep track of my measurements while making these last night, but since your potatoes may be smaller or larger than mine, you may need to adjust the amounts listed. For instance, you may need more or less sour cream to get the mixture to the right consistency.
I think you’ll really enjoy them! I don’t have little ones of my own, but I think kids would probably really like these as well. Do you have a favorite way of making stuffed potatoes?
Ham and Cheese Stuffed Potatoes
- 5 medium potatoes, scrubbed
- 2 Tb butter
- 1/4 cup sour cream
- 1/2 cup Cheese Whiz (or Velveeta)
- 1 cup chopped ham
- 1 Tb Ranch dressing mix
- 1 tsp dried minced onion
- dash of paprika, optional
Microwave potatoes until tender (you can bake them, but I prefer to just zap them in the microwave. It’s easier and much quicker). Let them cool until you can handle them, then split them in half and scoop out the insides into a bowl, leaving just a thin shell. Add the remaining ingredients, except paprika, to the potatoes in the bowl. Stir everything together well so that there are no large potato lumps and the cheese and butter have all melted into the mix. Spoon the mixture back into the potato skins. Sprinkle a little paprika over the tops. This is optional, I do it purely because it looks pretty.
Bake in a 375F oven for about 15 minutes, or until the potatoes are heated through and starting to get just a little browned on top. Enjoy!