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kayreWe 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.
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.
