Baked Potatoes with Sour Cream and Ham
Whole potatoes baked until tender, then hollowed and filled with a creamy mixture of mashed potato, sour cream, ham, caramelized onions, and fresh herbs. Returned to the oven until golden and crusty on top.
Ingredients
- 8 potatoes, large, washed
- 2 onions, peeled and diced
- 1 package cooked ham, cut into thin strips
- 1 bunch parsley and chives, finely choppeddill1:1herb
fresh and lighter flavor
- 2 packages sour cream
- salt
- pepper
Instructions
- 1
Preheat oven to 400°F with convection setting.
- 2
Wash potatoes thoroughly, wrap individually in aluminum foil, and bake until tender, about 1 hour depending on size. Alternatively, boil in salted water.
- 3
Peel and dice onions, cut ham into thin strips, and finely chop herbs.
- 4
Combine onions, ham, herbs, and sour cream. Season generously with salt and pepper.
- 5
Cut a lid from the top of each baked potato and carefully hollow out the interior, taking care not to damage the skin.
- 6
Mash the scooped potato flesh and fold into the sour cream mixture.
- 7
Fill each potato generously with the mixture.
- 8
Bake until the tops are golden and crusty, about 25 minutes.
Tips
Wrap potatoes tightly in foil to prevent them from drying out during baking.
Chill the sour cream mixture before filling to prevent it from heating the potato shells too quickly.
Good to Know
Covered in the refrigerator for up to 3 days. Reheat gently in a 180°C oven.
Prepare the sour cream filling up to 1 day ahead. Bake and hollow potatoes ahead, then fill and bake just before serving.
Serve immediately while the tops are still warm and crusty.
Common Mistakes
Do not skip wrapping potatoes in foil to avoid excessively dry skin.
Do not hollow potatoes too aggressively to avoid breaking through the shell.
Do not underfill potatoes to avoid dry, sparse topping after baking.