Twice-Baked Potatoes with Ham and Swiss Chard

Total Time
1 hr 35 min
15 min
1 hr 20 min
Our dressed-up potatoes give stuffed potatoes a whole new meaning. 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.

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