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2 Blokes From Blighty - Is That Even An Aircraft?
Manage episode 453571073 series 2991168
Το περιεχόμενο παρέχεται από το The Game Club Podcast. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον The Game Club Podcast ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
Slow Roast Honey Ham Leftovers Recipe: Honey Ham and Cheese Stuffed Potatoes
Ingredients:
For the Stuffed Potatoes:
- 4 large baking potatoes
- 2 cups leftover slow roast honey ham, diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter, melted
- 2 green onions, chopped
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
For the Topping:
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
- Sour cream for serving (optional)
Instructions:
- Prepare the Potatoes:
- Preheat your oven to 400°F (200°C).
- Scrub the baking potatoes clean and pierce each one several times with a fork.
- Place the potatoes on a baking sheet and bake for 45-60 minutes, or until they are tender and the skin is crispy.
- Prepare the Filling:
- While the potatoes are baking, dice the leftover honey ham into small pieces.
- In a large mixing bowl, combine the diced ham, 1 cup shredded cheddar cheese, sour cream, milk, melted butter, chopped green onions, garlic powder, salt, and pepper. Mix until well combined.
- Stuff the Potatoes:
- Once the potatoes are done baking, remove them from the oven and let them cool for a few minutes until they are safe to handle.
- Cut each potato in half lengthwise and carefully scoop out the insides, leaving a small border of potato around the skin to keep the shape.
- Place the scooped-out potato flesh into the bowl with the ham and cheese mixture. Mash everything together until smooth and well mixed.
- Bake the Stuffed Potatoes:
- Spoon the ham and cheese mixture back into the potato skins, dividing it evenly among the potato halves.
- Place the stuffed potatoes back on the baking sheet.
- Top each potato with the remaining 1/2 cup of shredded cheddar cheese.
- Final Baking:
- Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Remove the potatoes from the oven and let them cool for a few minutes.
- Sprinkle with chopped fresh parsley, if using.
- Serve the stuffed potatoes with a dollop of sour cream on top, if desired.
Enjoy your delicious honey ham and cheese stuffed potatoes! This hearty dish is perfect for using up leftover ham and makes for a satisfying meal.
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