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Twice baked potatoes with ham and cheese


Pair some starchy potatoes, a little pork meat, add some cheese, serve with a salad on the side and you have a square meal.


4 potato (large leftover baked potatoes)
1 c ham (thinly diced ham)
10 oz corn (thawed, if frozen, and drained)
2 scallion (finely chopped, including tops)
1⁄2 c yogurt (plain, low fat)
1 c cheese (coarsely chopped Monterrey jack)
1⁄2 t cumin (ground)
1 pn cayenne pepper (ground)


Preheat your oven to 400°F

Halve the potatoes length wise, and leaving 1/4 inch thick shell, scoop out the pulp. In a medium sized bowl, mash the pulp well and mix n the ham, corn, scallions, yogurt and 1/2 cup of cheese. Stir in the cumin and cayenne.

Stuff the pulp mix back into the potato shells. Mounding it in the center. Sprinkle the remaining cheese evenly over tops. Place onto an un-greased baking sheet.

Bake, uncovered for 25-30 minutes. Until potatoes are heated through and through. Place into the broiler, 4 inches from the heat, for 2 minutes, or until a lightly brown color.

Total time
1 hour
Cooking time
Preparation time
4 servings
  • Twice baked potatoes with ham and cheese on a board.


This is a healthier version. For more flavor, yogurt can be substituted with cream.


North American cuisine

easy, bake, leftovers
meat, main course, dinner
American food recipes
Food in U.S.A.