Baked Stuffed Potatoes

Not only are they delicious right from the oven, they're tasty reheated


  • 6 large potatoes
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 4 ounces Kentucky Legend Half Ham, diced
  • 1 1/2 cups shredded cheddar cheese
  • 2 tablespoons milk
  • 2 tablespoons sour cream


  1. Preheat oven to 400 degrees F. Pierce each potato several times with a fork. Bake in oven for about 1 hour, wrapped in foil, until tender.
  2. In a large skillet, melt butter over medium heat. Saute onion and ham until tender, about 5 minutes.
  3. Remove baked potatoes from oven; remove from foil and reduce oven temperature to 350 degrees. Remove a thin slice from top of each potato; scoop pulp out into a bowl without disturbing potato skins. Set skins aside.
  4. Mash potato pulp; stir in 1 cup of the shredded cheese. Stir in milk, sour cream, and sauteed vegetable mixture. Stir until combined. Spoon potato mixture into the potato skins. Place filled potato skins on a baking sheet.
  5. Sprinkle each evenly with remaining shredded cheese. Bake for about 20 minutes at 350 degrees, until hot and cheese is melted. Serve immediately.
prep time
20 MIN
total time
1 HR 40 MIN