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Fiesta Potatoes

★★★★

  • 12 smallish potatoes, baked
  • 8 ounces sour cream
  • 1 cup fully cooked ham, diced
  • ¼ cup parmesan cheese, grated
  • 6 tablespoons mayonnaise
  • 3 tablespoons chopped green chilies
  • salt
  • pepper
  • 8 ounces sharp Cheddar cheese, shredded

Place potatoes in 13×9-in baking dish. With sharp knife, cut an X in the top of each potato. Bake, uncovered, at 350º for 10 minutes, until warm.

Meanwhile, combine sour cream, ham, Parmesan, mayonnaise, chilies, salt and pepper; mix well (I used a stick blender to get the peppers really fine).

Fluff potato pulp with a fork. Smoosh the potatoes up to break up the pulp and flatten them slightly in the pan. Top with ham mixture; sprinkle with cheese. Bake uncovered, 10-15 minutes longer or until cheese is melted.

Makes 6 servings

Source : allrecipes.com/Socorro Kimble


This was a really good dinner. A friend of ours, who happens to be a 20-something male, joined us for dinner. Now remember I have 4 growing boys of my own to feed, I needed something filling and hearty. This was great. I took some liberties with the measurements as I went. The potatoes I had were from a 5-lb bag and were neither medium or small. Whatever fit in the bottom of the 13×9 pan was what was used, roughly 12 of them. These were tossed on the oven rack and baked. Once done I cut the X’s and followed the recipe.

Our guest and my youngest are both slightly picky and not very found of anything spicy. To avoid complications that could be had by having the green chilies in there, I combined everything, except the ham. Gave it a whirl with the stick blender to obliterate those green chilies. Stirred the ham into the mixture afterward.

I’ve never been a very good potato fluff-er(er), so I used the bottom of a glass and smushed them down to flatten them out slightly and open the tops up. Hey, it worked!

The pan looks like a sea of ooey gooey cheese, but we have a soft spot in our hearts for cheese around here. Everyone loved it, there were 3rd’s and even 4th’s taken. Next time around I need to make 2 pans. This is one of those great recipes that can take a little bit of meat and stretch it pretty far.

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