College Cuisine – stuffed Ham and Cheese potatoes


  • 4 baking potatoes
  • 1/3 cup (75 ml) milk
  • 1/3 cup (75 ml) herbed cream cheese
  • 1/4 tsp (1 ml) each salt and pepper
  • 3 oz (90 g) piece ham, diced
  • 2/3 cup (150 ml) frozen corn
  • 2 green onions, thinly sliced
  • 1/2 cup (125 ml) shredded Cheddar cheese (pre shredded in pouch ) 


  • Scrub potatoes; prick all over with fork. Microwave at high, turning potatoes halfway through, until tender, about 14 minutes. 
  • Cut off top third lengthwise of each potato; scoop out larger portion into bowl, leaving about 1/4-inch sides. 
  • Scoop out potato from tops into bowl; discard top skins. 
  • Add milk, cream cheese, salt and pepper to potatoes; mash until smooth. 
  • Stir in ham, corn and half of the onions. 
  • Scoop mashed potatoes back into skins, mounding tops. 
  • Sprinkle with cheese and remaining onions. 
  • Bake in 450°F (230°C) oven or toaster oven until hot and cheese is melted, about 10 minutes. 
Serves 4 and is fairly easy and quick to make. Great for kids, teen or students. Nice change for a quick lunch as well. 

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