Ham and Cauliflower Twice-Baked Potatoes Recipe | Yummly
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Ham and Cauliflower Twice-Baked Potatoes

INGRIDSTEVENS
12Ingredients
105Minutes
290Calories
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Description

Food Network

Ingredients

US|METRIC
8 SERVINGS
  • 4 russet potatoes (medium)
  • 6 tablespoons unsalted butter
  • 1/2 cup ham steak (finely chopped, or thick-sliced Black Forest deli ham)
  • 1 leek (small, halved lengthwise and thinly sliced, white and light green parts only)
  • 1 cup cauliflower (finely chopped)
  • 1/2 cup low sodium chicken broth
  • ground pepper
  • 6 tablespoons heavy cream
  • 1 cup swiss cheese (grated)
  • 1/4 cup fresh parsley (chopped)
  • 2 teaspoons Dijon mustard
  • 2 tablespoons breadcrumbs
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    Directions

    1. Position racks in the middle and upper third of the oven; preheat to 400 degrees F. Scrub the potatoes and dry well. Bake directly on the middle oven rack until easily pierced with a knife, 45 to 50 minutes. Remove from the oven; let cool 5 minutes.
    2. Meanwhile, melt 2 tablespoons butter in a medium skillet over medium heat. Add the ham and leek; cook, stirring occasionally, until the leek is wilted, about 6 minutes. Add the cauliflower and chicken broth; season with salt and pepper. Bring to a simmer, cover and cook until the vegetables are tender, 4 to 5 minutes. Uncover and lightly mash the cauliflower. Increase the heat to medium high and cook until the liquid evaporates, 2 to 3 more minutes.
    3. One at a time, hold each potato with a kitchen towel and halve lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick shell. Mash the flesh with 2 tablespoons butter, the heavy cream and cheese until almost smooth and the cheese melts. Stir in the ham mixture, parsley and mustard; season with salt and pepper. Melt the remaining 2 tablespoons butter; brush the potato skins with some of the butter and season the insides with salt and pepper. Set on a baking sheet. Add the breadcrumbs to the remaining melted butter.
    4. Mound the filling into the potato skins and sprinkle the tops with the breadcrumb mixture. Return to the oven on the top rack and bake until the filling starts browning and the skins are crisp, 18 to 20 minutes.

    NutritionView More

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    290Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories290Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol60mg20%
    Sodium270mg11%
    Potassium600mg17%
    Protein9g18%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber2g8%
    Sugars2g4%
    Vitamin A20%
    Vitamin C35%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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