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Publisher Photo
"I originally served this zippy filling on open-faced French rolls," writes Socorro Kimble of Bakersfield, California. "One day I added some of the leftover mixture to my baked potato at dinner. What a treat! No I make these rich cheesy potatoes often."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 medium potatoes, baked
  • 1/2 cup sour cream
  • 1/2 cup diced fully cooked ham
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons chopped green chilies
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded sharp cheddar cheese

Directions

Place potatoes in a 13-in. x 9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm. Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: If using hot baked potatoes, omit the baking time before adding the topping.
Originally published as Fiesta Potatoes in Quick Cooking January/February 2000, p53

Nutritional Facts

1 each: 424 calories, 21g fat (11g saturated fat), 65mg cholesterol, 537mg sodium, 41g carbohydrate (4g sugars, 3g fiber), 16g protein.

  • 4 medium potatoes, baked
  • 1/2 cup sour cream
  • 1/2 cup diced fully cooked ham
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons chopped green chilies
  • Salt and pepper to taste
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  1. Place potatoes in a 13-in. x 9-in. baking dish. With a sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350° for 10 minutes or until warm. Meanwhile, combine the sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well. Fluff potato pulp with a fork. Top with ham mixture; sprinkle with cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted. Yield: 4 servings.
Editor's Note: If using hot baked potatoes, omit the baking time before adding the topping.
Originally published as Fiesta Potatoes in Quick Cooking January/February 2000, p53

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momma_taz User ID: 1069793 76140
Reviewed Feb. 20, 2009

"why don't the pictures of the recipes show with the recipes after they are moved to my recipe box?"

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