Have you ever stumbled upon a recipe that instantly makes you nostalgic, yet curious? That’s exactly how I felt when I first tried these Dill Pickle and Ham Twice Baked Potatoes. It’s like a quirky twist on a classic dish—with the tangy dill pickles and savory ham dancing together in a creamy potato embrace (and yes, they really do dance).
Steps
- Preheat the oven to 400°F. Wash the potatoes and pierce each with a knife or fork. Coat them with canola oil and salt, then bake for about an hour until fork-tender.
- Once baked, slice off the top of each potato horizontally. Carefully scoop out the insides, placing the potato flesh into a large bowl, and set the hollowed shells aside on a baking sheet.
- Lower the oven temperature to 350°F. To the bowl of potato flesh, add butter, diced ham, 1 cup of mozzarella cheese, cream cheese, sour cream, chives, ranch seasoning, salt, and pepper. Mash everything together until well combined.
- Refill each potato shell with the mashed potato mixture. Sprinkle the remaining mozzarella cheese evenly over the filled potatoes.
- Bake the filled potatoes for 15-20 minutes, or until the cheese is melted and everything is warmed through. Top with diced dill pickles and serve with a dollop of sour cream if desired.
Ingredients
- 8 baking potatoes, cleaned (such as Russet or Idaho)
- 3 tablespoons canola oil
- 1 tablespoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, at room temperature
- 1 cup (135 g) thick-cut deli ham, chopped
- 1 ½ cups (169.5 g) shredded mozzarella cheese, divided
- 1 package (8 ounces) cream cheese, softened
- ½ cup (115 g) sour cream
- ¼ cup fresh chives, finely chopped
- 2 tablespoons dry ranch seasoning mix
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 cup (143 g) dill pickles, finely chopped
- Sour cream, for garnish (optional)
FAQ
- Can I use a different type of potato for this recipe?
- Yes, while Russet or Idaho potatoes are recommended due to their starchy nature, Yukon Gold potatoes can also be used as an alternative.
- What can I use instead of mozzarella cheese?
- You can substitute mozzarella with Swiss or provolone cheese, or even use a blend of your favorite cheeses to add a different flavor to the dish.
- How can I prepare these potatoes in advance?
- You can bake and scoop out the potatoes up to two days ahead of time and store the skins and potato flesh separately in the refrigerator. The filling can also be prepared in advance and stored in an airtight container in the fridge. When ready to serve, fill the potato skins with the prepared filling, top with additional cheese, and bake.
- How should I store and reheat leftover twice baked potatoes?
- Allow the potatoes to cool completely before storing them in an airtight container in the fridge for up to 2-3 days. To reheat, place them in an oven preheated to 350°F until they’re heated through.
- What can I do with the potato tops that I cut off?
- You can brush the leftover potato tops with oil, sprinkle with salt and your favorite seasonings, and bake them until crispy. Alternatively, dice them and add to recipes like a hash.
Tips
- Choose the Right Potatoes: Opt for starchy varieties like Russet or Idaho potatoes for the best texture. Remember to wash and pierce them before coating with oil and salt for even cooking.
- Optimize Your Ingredients: Use unsalted butter in the filling to better control the saltiness. If you prefer a different cheese flavor, consider swapping mozzarella with Swiss or provolone, or use a mix of your favorites.
- Make Ahead for Convenience: Prepare the potatoes and filling up to two days in advance. Store them separately in the fridge, and when ready to eat, fill the potato skins with the prepared mixture, top with cheese, and bake.
- Creative Use of Leftovers: Don’t discard the potato tops! Instead, brush with oil, season them, and bake until crispy for a delicious snack or add them to other recipes like hash.
Equipment
- Air Fryer (optional, if you prefer to use it for the initial bake instead of an oven)
- Baking Sheet
- Mixing Bowl
