Recipe

[kayre]

We had ham for Thanksgiving this year, so today is one of our favorite ways to use up leftover ham-- twice-baked potatoes.

I baked a bunch of potatoes early in the day (Yukon golds, though Idaho/russets work too) and let them cool. Scooped out the insides and rough chopped them (breaking them down a bit makes for smoother results). Mashed with sour cream, garlic, pepper, salt to taste. They probably will stay lumpy, but that doesn't matter, because now you stir in finely chopped ham, shredded cheddar cheese and chopped scallions. Dust with paprika if you like.

Spoon the mixture back into the shells and bake at 375 until hot through-- it took 30 minutes today.

We used lactose-free sour cream and a vegan cheese substitute.

Comments

[amaebi]

Thank you!

[ranunculus]

I don't understand why people make such a "thing" about perfectly smooth potatoes. Personally I like somewhat lumpy potatoes much better. Yukon Gold are my favorite. I need to figure out how to grow them.

[kayre]

Yup... we always say the lumps prove they are real. In fact we mostly do skin-on smashed potatoes.

[ranunculus]

I love smashed potatoes. Usually do them skinnless though due to my allergy stuff.

[gingicat]

I'm glad you had a favorite meal.

[raynedanser]

Similarly, I have had good luck with Kite Hill products - vegan subs for cheese and sour cream. :)

[hitchhiker]

yum!