Description
A comforting dish featuring roasted potatoes stuffed with a creamy filling of ham, crème fraîche, and fresh chives.
Ingredients
Scale
- 4 medium waxy potatoes
- 1 cup crème fraîche or Greek yogurt
- 1 cup diced cooked ham
- ¼ cup chives or spring onions, chopped
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Boil the potatoes in a large pot of boiling water for 15-20 minutes, or until tender when pierced with a fork.
- Combine crème fraîche, diced ham, and chopped chives in a mixing bowl. Season generously with salt and pepper.
- Slice each potato lengthwise and scoop out the flesh, leaving a thin layer around the edges.
- Mash the scooped-out potato flesh in the bowl and mix with the ham and chive filling until smooth.
- Fill the hollowed-out potato halves with the creamy mixture.
- Drizzle olive oil over the stuffed potatoes and bake in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 15 minutes, or until golden and crispy.
- Serve warm, garnished with additional chives if desired.
Notes
Make the filling a day in advance to save time. For a vegetarian version, substitute ham with sautéed mushrooms.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 30mg