Ham Stuffed Potatoes

Twice-baked potatoes with a twist. The mashed potato filling gets lightened with beaten egg whites folded in, so when these hit the oven the second time, the tops puff up into a golden, souffle-like crown. It’s a technique you don’t see in most stuffed potato recipes, and the texture difference is worth the extra step.

Bake the russet potatoes until they’re completely soft inside, then scoop out the pulp carefully, leaving the skins intact as shells. Mash the pulp with egg yolks, chopped ham, milk, salt, and pepper, then fold in stiffly beaten egg whites right before stuffing.

The second bake at high heat sets the egg whites quickly, giving you that browned, airy top. Ten minutes is all it takes.

Kitchen Tips

• Rub the potato skins with oil before the first bake. It crisps the skins and makes them sturdy enough to hold the filling.
• Let the potatoes cool enough to handle before scooping. Too hot and you’ll burn your hands. Too cold and the pulp won’t mash smoothly.
• Fold the egg whites in gently and don’t overmix. You want streaks of white still visible. That trapped air is what makes the filling puff.
• Use leftover holiday ham for this. The smoky, salty flavor works perfectly against the mild potato.

Variations

• Add shredded cheddar cheese to the mashed potato mixture before folding in the whites.
• Mix in chopped chives or green onions for a loaded baked potato feel.
• Swap ham for crumbled bacon for a smokier filling.