Easy ham and cheese stuffed potatoes are a quick dinner for a busy weeknight. The microwave helps speed things up and then the potatoes are finished in the oven for that perfect crispy cheese topping.
My mom always made twice baked potatoes for special occasions when I was growing up. I always considered them a fancy side dish that required lots of effort.
These stuffed potatoes are filled with diced ham and shredded cheese and can be made in under 30 minutes. No crazy effort required.
The microwave does the brunt of the work to cook the potatoes.
The filling is then smashed and mixed with the ham and cheese. A quick bake in the oven heats everything through and gives a perfect crispy top to the dish.
My family loves to eat these cheesy potatoes alongside a simple salad for an easy dinner even on busy nights.
The shopping list for this recipe is very simple:
- Russet potatoes: These are the best potatoes for baking and stuffing with fillings. The texture is light and fluffy.
- Deli ham: Ask the deli counter assistant to cut it extra thick if you think of it. You could also use leftover ham that has been diced. We love both this Crockpot spiral ham recipe and this mustard glazed ham with pineapples.
- Shredded Swiss cheese: You could substitute mozzarella or cheddar if you prefer.
- Dried thyme
Cook the Potatoes
First, get the potatoes started cooking.
Wash and scrub them clean and then prick all the sides with a fork to help steam vent.
Place the potatoes on a microwave safe plate and cook them on HIGH for 10 minutes or until they are tender enough to be pricked easily with a fork.
Meanwhile, prepare the filling.
Prepare the Filling
Place the ham on a cutting board and use a chef's knife to slice into into a small diced shape like this:
Dice the onion. In a skillet over medium-high heat, melt the butter and cook the onions until they are softened and translucent.
Add a pinch of salt and pepper and the dried thyme.
Scrape the onions and butter mixture into a large mixing bowl.
Working one at a time, cut each potato in half lengthwise.
Use an oven mitt, hold one half of a potato over the mixing bowl and scrape just the inside of the flesh into the bowl.
Leave a ¼-inch perimeter of potato around the skin to help the potato half keep its shape.
Place the potato half cut side up on a baking sheet lined with aluminum foil.
Repeat with the remaining potato halves until all the potatoes have been scraped into the mixing bowl.
Mash the potato with the milk and combine it with the onions at the bottom of the bowl.
Then add the ham and shredded cheese and stir to combine.
Spoon the filling into the reserved potato halves.
Preheat the broiler in your oven and cook the stuffed potatoes for 2 - 3 minutes to warm them through and give the tops that gorgeous golden brown crispy top.
Serve alongside a fresh green salad or with your favorite bowl of soup for a warm and comforting dinner.
Make Ahead Tips
The potatoes could be prepped ahead of time, up through filling them and then stored in an airtight container in the fridge overnight.
Bake them at 350°F until heated through and golden brown on top, 30 - 45 minutes.
Leftovers also reheat wonderfully and make excellent lunches for the next day.
I absolutely love the Ham and Swiss cheese flavor combination here, but you could easily play with this recipe and try fun new flavors on your family:
- Deli Turkey and Cheddar Stuffed Potatoes
- Chicken, Ham, and Mozarella Stuffed Potatoes for a Chicken Cordon Bleu twist
- Buffalo Chicken Stuffed Potatoes: Use shredded chicken in place of the ham and drizzle in some buffalo sauce
For a quick and light dinner, sometimes we eat these stuffed potatoes all by themselves.
For a heartier meal, you could easily add a fresh salad or soup. Here are some of my favorites that would pair well with the stuffed potatoes:
Ham & Cheese Stuffed Potatoes
- 4 russet potatoes scrubbed clean
- ½ tablespoon olive oil
- 3 tablespoons butter
- 1 onion diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- ½ pound deli ham diced
- 2 cups shredded Swiss cheese
- ½ cup milk
- Place the clean potatoes on a microwave safe plate. Drizzle the olive oil over the top and rub each potato until coated. Prick the potatoes all over with a fork to help vent.
- Cook the potatoes in the microwave on HIGH for 10 - 15 minutes or until the potatoes are tender enough to be easily pricked with a fork.
- While the potatoes are cooking, melt the butter in a skillet over medium-high heat. Add the onions and cook until softened and translucent, about 4 - 5 minutes.
- Add a sprinkle of salt and pepper and the dried thyme to the onions and stir. Scrape everything into a large mixing bowl and set aside.
- Cut each potato in half lengthwise. Using an oven mitt to protect yourself from the heat, hold one potato half at a time over the mixing bowl and use a large spoon to scrape the center of the flesh into the bowl. Leave ¼-inch perimeter of potato around the skin to help the half keep its shape.
- Place the potato half on a large baking sheet covered in aluminum foil. Repeat with the remaining potato halves.
- Mash the potato in the mixing bowl to combine it with the cooked onions and butter. Stir in the ham, cheese, and milk.
- Preheat the broiler in your oven while you fill each potato half with a large spoonful of filling. Broil the potatoes for 2 - 3 minutes or until heated through and golden brown on top. Serve warm.
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