French-Style Twice-Baked Potatoes
Ham and Cheese
These ultimate baked stuffed potatoes feature a crispy skin and a creamy, fluffy center loaded with savory ham, Parmesan, and a spectacular melted cheese pull.
Twice-baked potatoes are a beloved comfort food, combining the earthy comfort of a classic jacket potato with a rich, soufflé-like filling. Adding an egg yolk and a touch of light cream creates a luxurious, French-inspired texture. Finished with a generous layer of melting cheese, they make an impressive side dish or a satisfying standalone meal.
Ingredients
- 4 whole medium baking potatoes
- 1 tbsp oil
- to taste salt and freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped ham
- 1 whole egg yolk
- 2 tbsp light cream
- 1 cup shredded melting cheese (like mozzarella or cheddar)
- optional chopped fresh parsley
Instructions
- 1Prep and wrap the potatoes
Brush the surface of the whole potatoes thoroughly with oil and sprinkle them evenly with salt. Wrap each potato securely in aluminum foil before placing them on a baking sheet.
Tip: Ensure the oil and salt coat the skin evenly so the potatoes absorb the seasoning well while baking. - 2Test baked potatoes
Unwrap the baked potatoes from the aluminum foil and test their doneness by inserting a knife into the center to ensure they are fully tender.
Tip: The potatoes are done when the knife slides in easily without resistance. - 3Cut the potatoes in half
Place the baked potato on a wooden cutting board and carefully cut it in half lengthwise without cutting all the way through.
Tip: Keep the bottom intact so the potato can hold the filling later. - 4Hollow out the potatoes
Use a spoon to carefully scoop out the soft flesh from the inside of each potato half, transferring it to a mixing bowl while keeping the outer potato shell intact.
Tip: Leave a thin wall of potato around the inside to provide structural support for the shell. - 5Season the mashed potatoes
Add salt, freshly ground black pepper, grated Parmesan cheese, chopped ham pieces, and an egg yolk directly into the bowl with the mashed potato interior.
Tip: Adding an egg yolk helps bind the mixture and gives it a rich texture when baked. - 6Add cream and mix
Pour a small amount of light cream into the potato mixture and thoroughly combine everything together using a fork until smooth and creamy.
Tip: Mix gently to maintain a nice consistency before piping or stuffing back into the shells. - 7Stuff the potato shells
Take the seasoned and mixed potato filling and carefully spoon it back into the hollowed-out potato shell halves, shaping them nicely.
Tip: Pack the filling gently so it holds its shape during the second bake. - 8Top with shredded cheese
Layer a generous amount of shredded cheese evenly over the top of each stuffed potato shell to create a rich, melty crust. Once topped, they are ready to be transferred to a preheated 200°C oven for the final 10 to 15 minute bake until the cheese is beautifully golden and bubbly.
Tip: Use a good-melting cheese like mozzarella combined with cheddar or Parmesan for the best flavor and stretch.
