Dill Pickle and Ham Twice Baked Potatoes
Try a tasty twist on classic twice baked potatoes with Dill Pickle and Ham. Packed with diced ham, cheese, and tangy pickles!
Servings: 8 potatoes
Calories: 524kcal
Ingredients
Potatoes
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
Filling
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (135 g) thick-cut deli ham, diced
- 1 ½ cups (169.5 g) mozzarella cheese, shredded, divided
- 1 package (8 ounces) cream cheese, room temperature
- ½ cup (115 g) sour cream
- ¼ cup fresh chives, minced
- 2 tablespoons dry ranch seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup (143 g) dill pickles, finely diced
- sour cream, for garnish
Instructions
Potatoes
- Preheat the oven to 400° F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
- Coat each potato with canola oil and salt and bake for 1 hour. Potatoes should be fork-tender when done. (Depending on the size of the potatoes, cooking times may vary.)
- Using a sharp knife, slice the top off (horizontally) of each potato.
- Using a spoon, remove the center of the potato and place it into a large mixing bowl. Be very careful not to tear the potato skin. Lay the hollowed-out potato shells on a baking sheet.
Filling
- Reduce oven temperature to 350°F.
- To the bowl of potatoes, add butter, ham, 1 cup of mozzarella cheese, cream cheese, sour cream, chives, dry ranch seasoning, salt, and pepper. Mash until everything is well combined.
- Fill the hollowed-out potato skins with an equal amount of the potato mixture.
- Evenly top each potato with the remaining mozzarella cheese. Bake for 15 to 20 minutes, or until the cheese is melted and the potato is warmed through.
- Top the potatoes with diced pickles. Serve with sour cream for garnish (optional).
Nutrition
Serving: 1potato | Calories: 524kcal