Stuffed Spudwich
![Stuffed Spudwich](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTkxNzgsInB1ciI6ImJsb2JfaWQifX0=--e29d548a40368e8ed163d5db73551cfb12f5eceb/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_5044e0d45af43c0faf95.jpg)
Yield
4 servingsPrep
5 minCook
20 minReady
25 minA spudwich is a delightful culinary creation that replaces the traditional bread of a sandwich with a potato, creating a unique and delicious twist on a classic dish.
Imagine a sandwich filled with savory ham, crunchy celery, and tangy pickles, but instead of bread, the ingredients are nestled between two slices of a crispy baked potato.
This creative sandwich alternative offers a gluten-free option for those with dietary restrictions, and the potato provides a hearty and satisfying base for the sandwich fillings.
The spudwich is a tasty and innovative way to enjoy a sandwich without the bread, and it's sure to be a hit with both kids and adults alike.
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
potatoes
8 ounces each |
|
½ | cup |
mayonnaise, light
|
*
|
¼ | cup |
scallions, spring or green onions
sliced |
|
¼ | cup |
celery
sliced |
|
¼ | cup |
dill relish
|
|
2 | teaspoons |
prepared mustard
yellow, prepared |
|
¼ | teaspoon |
black pepper
|
|
1 | x |
salt
to taste |
*
|
4 | slices |
ham
cooked |
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | each |
potatoes
8 ounces each |
|
118 | ml |
mayonnaise, light
|
*
|
59 | ml |
scallions, spring or green onions
sliced |
|
59 | ml |
celery
sliced |
|
59 | ml |
dill relish
|
|
1E+1 | ml |
prepared mustard
yellow, prepared |
|
1.3 | ml |
black pepper
|
|
1 | x |
salt
to taste |
*
|
4 | slices |
ham
cooked |
*
|
Directions
Pierce the potatoes with the tines of a fork; microwave on HIGH for 18 to 20 minutes until potatoes are fork-tender; cool for 10 minutes.
Halve potatoes and carefully scoop pulp into a bowl, leaving ¼ inch-thick shells; reserve the potato skin shells.
Mash the potato pulp; mix in the remaining ingredients except the potato shells and ham.
Fill the shells with potato mixture.
Sandwich 2 halves together with one folded ham slice in the middle.
Wrap each of the "sandwiches" in a paper napkin to eat out of hand.
Adjust cooking times to your microwave oven as needed depending on its power.