Ham and Cheese Twice Stuffed Potatoes

By cecelia26_

Ingredients

• 4 (8-oz.) russet potatoes, well-scrubbed and dried
• 1 cup shredded Swiss cheese, divided
• 1/3 cup chopped Fisher® Chef’s Naturals Pecan Halves, divided
• 3 Tbsp. sliced green onions, divided
• 1/4 cup sour cream
• 2 Tbsp. butter
• 1/4 tsp. salt
• Dash pepper
• 1/4 cup chopped deli ham

Details

Servings 4
Adapted from fishernuts.com

Preparation

Step 1

1.Pierce potatoes all over with a fork. Wrap in damp paper towel and microwave 10 to 15 minutes on HIGH or until completely cooked.
2.Remove from microwave and let cool 5 minutes. Preheat oven to 350°F.
3.Cut a long slice off each potato. Discard skin from slice. Use a small spoon to remove flesh from the potatoes to form a bowl, leaving a 1/4-inch shell.
4.Reserve about ¼ cup of the cheese, 1 Tbsp. pecans and 1 Tbsp. green onions.
5.Mash potato flesh with the sour cream, butter, salt and pepper. Stir in ham, and remaining cheese, pecans and green onions. Spoon the potato filling evenly back to the skins, dividing equally. Bake 20 minutes or filling begins to brown. Sprinkle each potato with the reserved cheese, pecans and green onions and bake 5 more minutes or until cheese melts.
Time Saver: For even quicker prep, fill each potato with mashed potato mixture then top with reserved cheese and nuts. Microwave for 5 to 6 minutes until centers are very hot. Broil for one minute for a browner top, if desired. Sprinkle with reserved green onions slices before serving.