Who doesn’t LOVE a good potato recipe? They are, by far, the most versatile veg known to man. You can stuff them, fry them, twice bake them, etc. etc. etc. The options really are limitless.
Stuffed potatoes remind me of the holidays. My aunt would fix a HUGE holiday meal a few days before Christmas, when the entire family would congregate at her place for some yummy food and a gift exchange. Her recipe was a bit different, but delicious just the same. These nostalgic little spuds are a cinch to throw together, and, best of all, they’re a one dish meal. No need for side dishes- everything you need is inside.
4 large baking potatoes
2 slices of extra thick cut deli ham, cubed
1/2 of a large zuchini, sliced in 1/2 inch rounds
1 cup of sharp cheddar cheese
1 tablespoon of butter
3/4 cup of sour cream
1/4 cup of milk
2 tablespoons of parsley, chopped
salt and pepper
After cleaning the spuds, generously rub them with olive oil, salt and pepper. Place them on a baking sheet and bake at 375 degrees Fahrenheit for 1 hour.
After removing the potatoes, turn the oven to 425 degrees Fahrenheit. Toss the sliced zucchini in olive oil, salt and pepper and roast for 10-15 minutes.
Allow the potatoes to cool to room temperature. Slice each potato length wise. Scoop out the filling, making sure to leave a 1/8 inch rim of potato so the skin doesn’t collapse.
In your food processor, combine the ham, roasted zucchini, potato filling, sour cream, milk, butter and a pinch of salt and pepper. Pulse until combined and your desired consistency (I like it kind of chunky).
Spoon the mixture into the potato skins. Top with a bit of cheese and parsley.
Bake at 350 degrees Fahrenheit for 15 minutes or until bubbly.
*You can try this recipe with ANY roasted veg. So go ahead, get creative.