Ham and Pickle Twice Baked Potatoes
Ham and Pickle Twice Baked Potatoes with creamy filling, ranch, and cheese. A bold, savory twist on a classic comfort dish.
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.