Ham and Cheese Stuffed Baked Potatoes with Vegetables
These hearty stuffed potatoes transform simple baking potatoes into a complete meal filled with savory deli ham, sautéed vegetables, and a trio of melted cheeses. The potato flesh is mashed with cream cheese and cottage cheese for extra richness, then combined with tender onions, celery, and sweet red pepper for added texture and flavor. Perfect for a comforting dinner or satisfying lunch, these twice-baked potatoes offer the ideal balance of creamy interior and crispy edges, finished with fresh basil for a bright herbal note.
Ingredients
- 2 large baking potatoes
- ½ cup deli ham, cubed
- ¼ cup sweet onion, chopped
- ¼ cup celery, chopped
- ¼ cup sweet red pepper, choppedbell pepper any color1:1vegetable
Same texture and sweetness
- 1 tablespoon olive oil
- 2 ounces reduced-fat cream cheeseregular cream cheese1:1dairy
Richer flavor
- 2 tablespoons cream-style cottage cheese
- ¼ teaspoon salt
- ¼ teaspoon pepperbell pepper any color1:1vegetable
Same texture and sweetness
- ¼ cup sharp cheddar cheese, shredded
- 2 tablespoons Swiss cheese, shredded
- 2 tablespoons 2% milk
- 1 tablespoon Parmesan cheese, shredded
- 1 teaspoon fresh basil, minced
Instructions
- 1
Scrub and pierce potatoes
- 2
Bake at 375 degrees for 1 hour or until tender
- 3
When cool enough to handle, cut a thin slice off the top of each potato and discard
- 4
Scoop out the pulp, leaving a thin shell
- 5
In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender
- 6
Set aside
- 7
In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper
- 8
Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese
- 9
Spoon into potato shells
- 10
Place on a baking sheet
- 11
Bake uncovered at 375 degrees for 25-30 minutes or until heated through
- 12
Sprinkle with basil
Tips
Pierce potatoes thoroughly with a fork to prevent bursting during baking
Let potatoes cool slightly before handling to avoid burns while scooping
Save some of the cheese mixture to sprinkle on top for extra golden color
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be assembled up to 1 day ahead and refrigerated before final baking
Serve immediately while hot for best texture and melted cheese
Common Mistakes
Don't skip piercing potatoes to avoid them bursting in the oven
Let potatoes cool enough to handle safely before scooping to avoid burns
Substitutions
Dairy-Free Swaps
Richer flavor
General Alternatives
Same texture and sweetness
FAQ
Can I make these ahead of time?
Yes, you can assemble the stuffed potatoes completely and refrigerate for up to 24 hours before the final baking step.
What if I don't have all three types of cheese?
You can substitute with any melting cheese you have on hand, though the flavor will be different from the original recipe.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days and reheat in a 350-degree oven until warmed through.