Dill Pickle and Ham Twice Baked Potatoes

Name: Dill Pickle and Ham Twice Baked Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 potatoes
Ingredients: 8 baking potatoes; 3 tablespoons canola oil; 1 tablespoon kosher salt; ½ cup (1 stick / 113 g) unsalted butter; 1 cup (135 g) thick-cut deli ham; 1 ½ cups (169.5 g) mozzarella cheese; 1 package (8 ounces) cream cheese; ½ cup (115 g) sour cream; ¼ cup fresh chives; 2 tablespoons dry Ranch seasoning; 1 teaspoon kosher salt; ½ teaspoon freshly cracked black pepper; 1 cup (143 g) dill pickles; sour cream

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Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 35 mins
Servings
8 potatoes
Calories
524 kcal
Course
Main Course, Dinner

Dill Pickle and Ham Twice Baked Potatoes

Iris Hanson

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Try a tasty twist on classic twice baked potatoes with Dill Pickle and Ham. Packed with diced ham, cheese, and tangy pickles!

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Ingredients

Servings

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

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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).