Twice-Baked Potatoes with Ham and Swiss Chard
- Total Time
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 chard2 cup(s), coarsely chopped (stems removed)
lean ham2 oz, minced (about 1/2 cup)
fat free evaporated milk¼ cup(s)
table salt⅛ tsp, or to taste
cayenne pepper⅛ tsp, or to taste
Gruyère cheese1 ⅛ oz, grated (about 1/4 cup)
- Preheat oven to 375°F. Bake potatoes until soft, about 50 minutes to 1 hour.
- While potatoes bake, steam chard until wilted; cool, squeeze dry and mince.
- 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.
- Refill potatoes with filling mixture, sprinkle with cheese and bake until piping hot, about 20 minutes. Yields 1 potato per serving.