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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I originally served this zippy filling on open-faced French rolls, writes Socorro Kimble of Bakersfield, California. One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often. Ingredients:
4 medium potatoes, baked |
1/2 cup sour cream |
1/2 cup diced fully cooked ham |
3 tablespoons grated parmesan cheese |
2 tablespoons mayonnaise |
1 to 2 tablespoons chopped green chilies |
salt and pepper to taste |
1 cup (4 ounces) shredded sharp cheddar cheese |
Directions:
1. Place potatoes in a 13-in. x 9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm.
2. Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 4 servings.
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