Ham And Cauliflower Twice-Baked Potatoes Recipe

Name: Ham And Cauliflower Twice-Baked Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

601

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Ham And Cauliflower Twice-Baked Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham And Cauliflower Twice-Baked Potatoes

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