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Ham Stuffed Potatoes

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Submitted by trk

YIELD

4 servings

PREP

20 min

COOK

90 min

READY

2 hrs

Ingredients

4 4
LARGE LARGE RUSSET POTATOES *
1 1
1 1
EACH EACH EGGS
separated
½ 118
CUP ML HAM
cooked, finely chopped *
¼ 59
CUP ML MILK
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER

Directions

Scrub potatoes thoroughly, and rub skins with oil; bake at 400℉ (200℃) for 1 to 1¼ hours or until done.

Allow to cool to touch.

Slice skin away from top of each potato.

Carefully scoop out pulp, leaving shells intact; mash pulp.

Beat egg yolks; add ham, milk, salt, and pepper.

Stir into potato pulp, mixing well.

Beat egg white until stiff peaks form; fold into potato mixture.

Stuff shells with mixture.

Bake at 450℉ (230℃) for 10 minutes or until lightly browned.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 27g (1.0 oz)
Amount per Serving
Calories 23 55% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 316mg 13%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 4g
Vitamin A 2% Vitamin C 0%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 

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