Twice-baked potatoes are always a treat at a family sit-down dinner. This version is stuffed with sour cream, chopped ham and gooey Swiss cheese.

Yield: Makes 4 – 6.



  • 4 large baking potatoes
  • 1/2 cup light sour cream
  • 1 tbsp chopped fresh parsley
  • 1/4 tsp dry mustard
  • 1/4 tsp freshly ground pepper
  • Dash hot pepper sauce
  • 1 cup chopped ham
  • 1 cup shredded Swiss cheese, divided
  • Paprika*


  1. Preheat oven to 425°F.
  2. Scrub potatoes and pat dry; prick with a fork. Place potatoes in a baking dish.
  3. Bake at 425°F until tender, about 45 - 60 minutes; leave oven on.
  4. Cut potatoes in half lengthwise. Using a spoon, scoop potato pulp out of each half, leaving a 1/8 inch thick shell.
  5. Add sour cream, parsley, dry mustard, pepper and hot pepper sauce to potato pulp. Using medium speed of an electric mixer, beat mixture for 1 minute or until smooth. Do not overbeat.
  6. Stir in ham and 1/2 cup cheese. Spoon mixture evenly into potato shells.
  7. Place in a baking dish and top with remaining 1/2 cup cheese. Sprinkle with paprika. Potatoes may be prepared to this point and refrigerated for up to 24 hours.
  8. Bake, uncovered, at 425°F for 20 - 25 minutes or until heated through and lightly browned.
Nutritional analysis per stuffed potato:

175 calories, 6.1 g fat, 9.6 g protein, 21.3 g carbohydrate, 1.4 g fibre, 283 mg sodium