CookEat Recipe
Ham-Stuffed Baked Potatoes
Whole potato shells filled with their own flesh, cooked ham, onion and parsley, then baked until tender.
Method
Steps
Step 1
Heat the oven to 190 °C. Wash and dry the potatoes. Cut a small cap from one long side of each and use a small spoon or melon baller to scoop a cavity, leaving about 1 cm of flesh all around. Finely chop the scooped raw potato; keep the shells and caps together.
Step 2
Cook onion and chopped potato in the butter over medium heat for 8–10 minutes until the potato pieces begin to soften. Off heat, mix in cooked ham, parsley, lemon juice and pepper. Taste before adding the initial small amount of salt, then pack into the four shells and replace their caps.
Step 3
Place potatoes in a baking dish, cover loosely with foil and bake 40–50 minutes. Uncover and bake about 15–25 minutes more, until a skewer passes through shell and filling without a hard centre and the tops colour lightly. If the ham was cooked and then held as leftovers, also check the filling reaches 74 °C. Serve hot.
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