Photo of Twice-baked potatoes with ham and Swiss chard by WW

Twice-baked potatoes with ham and Swiss chard

SmartPoints® value per serving
Total Time
1 hr 35 min
15 min
1 hr 20 min
Our dressed-up potatoes give stuffed potatoes a whole new meaning. No butter or lots of cream required! And the best part is this easy side recipe requires just seven ingredients, one of which is salt. While the potatoes bake in the oven, let the Swiss chard steam until it's nicely wilted. Simply combine the Swiss chard with the cooked potato flesh, lean ham, evaporated milk, salt, and cayenne for a little bit of hit for a hearty, irresistible filling. Topping the potatoes with the grated Gruyère cheese before baking helps bring all of the other ingredients together. If you can't find Swiss chard, try collard, mustard, or turnip greens instead.


Uncooked potato(es)

4 medium, scrubbed

Uncooked Swiss chard

2 cup(s), coarsely chopped (stems removed)

Lean ham

2 oz, minced (about 1/2 cup)

Fat free evaporated milk

¼ cup(s)

Table salt

tsp, or to taste

Cayenne pepper

tsp, or to taste

Gruyère cheese

1 oz, grated (about 1/4 cup)


  1. Preheat oven to 375°F. Bake potatoes until soft, about 50 minutes to 1 hour.
  2. While potatoes bake, steam chard until wilted; cool, squeeze dry and mince.
  3. Cut the top 1-inch off the length of each potato so that the flesh of the potatoes can be scooped out to form a boat. (Note: The flesh from the sliced-off tops can be used, too.) Place the potato flesh in a bowl and stir in chard, ham, milk, salt and cayenne.
  4. Refill potatoes with filling mixture, sprinkle with cheese and bake until piping hot, about 20 minutes. Yields 1 potato per serving.