These Ham and Pickle Twice Baked Potatoes are creamy, cheesy, and packed with bold, tangy flavor. Fluffy baked potatoes are mashed with butter, cream cheese, sour cream, and ranch seasoning, then loaded with diced ham and melty mozzarella before being baked again until hot and golden. A finishing layer of dill pickles adds a sharp, briny contrast that cuts through the richness and makes every bite stand out. If you love bold, savory flavors, this is a fun twist on a classic twice baked potato.
Why You’ll Love This Recipe
This recipe takes a classic comfort food and gives it a flavorful upgrade. The creamy filling is rich and satisfying, while the ham adds heartiness and the pickles bring a unique tang that balances everything out. It’s perfect for dinner, a side dish, or even a make-ahead option for gatherings.
Tips for Success
- Bake the potatoes until fully tender so the filling is smooth and easy to mash.
- Be careful when scooping out the centers to keep the skins intact.
- Mix the filling thoroughly so every bite has balanced flavor.
- Add the pickles after baking to keep their texture and brightness.
How to Serve
Serve warm as a main dish or hearty side with:
- Oven Roasted Chicken
- A simple green side salad
- Steamed or roasted vegetables, such as roasted green beans or roasted asparagus
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Ham and Pickle Twice Baked Potatoes
Ingredients
Potatoes
- 8 large baking potatoes, washed
- 3 tablespoons vegetable oil
- 1 tablespoon kosher salt
Filling
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (135 g) thick-cut deli ham, diced
- 1 ½ cups (169.5 g) mozzarella cheese, shredded, divided
- 8 ounces cream cheese, room temperature
- ½ cup (115 g) sour cream
- ¼ cup fresh chives, minced
- 2 tablespoons dry ranch seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup (143 g) dill pickles, finely diced
- Sour cream, for garnish (optional)
Instructions
Potatoes
- Preheat oven to 400°F.
- Wash and pierce each potato a few times with a fork.
- Rub with canola oil and salt, then bake for 1 hour, or until fork-tender.
- Slice the tops off each potato and carefully scoop out the centers into a large bowl, leaving the skins intact. Place the hollowed potato shells on a baking sheet.
Filling
- Reduce oven temperature to 350°F.
- To the bowl with the potato centers, add butter, ham, 1 cup mozzarella cheese, cream cheese, sour cream, chives, ranch seasoning, salt, and pepper.
- Mash until smooth and well combined.
- Spoon the filling evenly into the potato shells.
- Top with the remaining mozzarella cheese.
- Bake for 15 to 20 minutes, until heated through and the cheese is melted.
- Remove from oven and top with diced pickles.
- Serve warm with sour cream, if desired.
This recipe was inspired by Iamhomesteader.com’s Dill Pickle and Ham Twice Baked Potato recipe.
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