Southern Stuffed New Potatoes with Asiago, Ham and Mushrooms

Southern Stuffed New Potatoes with Asiago, Ham and Mushrooms

prep time

minutes
cook time

minute
servings
24

Ingredients


















Cooking Instructions

1

Cut 1/4 inch off each end of potatoes. Cut in half crosswise. In large bowl, stir together potatoes and 2 tablespoons melted butter until potatoes are well-coated. Place potatoes on parchment-lined 15x10-inch jelly roll pan. Bake at 400°F for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.


2

Melt one teaspoon butter in 10-inch skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute. Stir in asiago, salt and pepper to taste. Remove skillet from heat.


3

In medium bowl, combine baby Swiss and white cheddar; set aside. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.


4

To bake, allow potatoes to stand at room temperature for 45 minutes. Bake at 400°F for 12 to 15 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped parsley.


Ingredients


















Cooking Instructions

1

Cut 1/4 inch off each end of potatoes. Cut in half crosswise. In large bowl, stir together potatoes and 2 tablespoons melted butter until potatoes are well-coated. Place potatoes on parchment-lined 15x10-inch jelly roll pan. Bake at 400°F for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.


2

Melt one teaspoon butter in 10-inch skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute. Stir in asiago, salt and pepper to taste. Remove skillet from heat.


3

In medium bowl, combine baby Swiss and white cheddar; set aside. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.


4

To bake, allow potatoes to stand at room temperature for 45 minutes. Bake at 400°F for 12 to 15 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped parsley.


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