Baked Stuffed Potatoes

Not only are they delicious right from the oven, they're tasty reheated


  • 6 large potatoes
  • 4 ounces Kentuckian Gold Smoked Ham, diced
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1 1/2 cups shredded Cheddar cheese
  • 2 tablespoons milk
  • 2 tablespoons sour cream


  1. Pierce each potato several times with a fork. Bake at 400 degrees for about 1 hour, wrapped in foil, until tender.
  2. In a large skillet, melt butter over medium heat. Saute onion and ham until tender, about 5 minutes.
  3. Remove baked potatoes from oven; remove from foil and reduce oven temperature to 350 degrees. Remove a thin slice from top of each potato; scoop pulp out into a bowl without disturbing potato skins. Set skins aside.
  4. Mash potato pulp; stir in 1 cup of the shredded cheese. Stir in milk, sour cream, and sauteed vegetable mixture. Blend until smooth. Spoon potato mixture into the potato skins. Place filled potato skins on a baking sheet.
  5. Sprinkle each evenly with remaining shredded cheese. Bake for about 20 minutes at 350 degrees, until hot and cheese is melted. Serve immediately.
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