Twice-baked potatoes with ham and Swiss chard
3
Points®
Total time: 1 hr 35 min • Prep: 15 min • Cook: 1 hr 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked potato
4 medium, scrubbed
Uncooked Swiss chard
2 cup(s), coarsely chopped (stems removed)
Cooked lean ham
2 oz, minced (about 1/2 cup)
Fat free evaporated milk (Vitamins A & D added)
¼ cup(s)
Table salt
⅛ tsp, or to taste
Cayenne pepper
⅛ tsp, or to taste
Gruyère cheese
1⅛ oz, grated (about 1/4 cup)
Instructions
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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