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These Dill Pickle and Ham Twice Baked Potatoes are loaded with creamy Boursin cheese, tangy dill pickles, savory ham, and melted Mozzarella. Crispy on the outside, fluffy on the inside, they’re the ultimate comfort food with a gourmet twist.
😍Why You’ll Love These Twice Baked Potatoes
You’ll love these Dill Pickle and Ham Twice Baked Potatoes because they’re a flavor-packed fusion of creamy, cheesy goodness and a zesty pickle punch. The savory ham adds a hearty touch, while the crispy potato skins give the perfect bite.
Potato lovers, don’t miss out—be sure to try our other delicious recipes like Boursin Mashed Potatoes, crispy Air Fryer Potato Skins, or the bold and zesty Jalapeno Popper Potato Salad!
✅Ingredient Notes
- Russet Potatoes: Go big! These starchy spuds bake up perfectly fluffy on the inside and crispy on the outside.
- Canola Oil: A quick brush will give you that golden, crispy skin you’re after.
- Boursin Cheese: Make sure it’s nice and soft for easy mixing and a smooth, creamy filling.
- Cheese: Mozzarella is the go-to, but feel free to mix it up with Swiss or provolone for a different vibe, or use your favorite cheese blend.
- Ham: Dice it small so every bite gets a bit of that savory goodness.
- Dry Ranch Seasoning: Adds just the right seasoning punch. Measure carefully for balance.
- Dill Pickles: Dice them fine for a perfect pickle pop in every bite.
- Sour Cream (for garnish): Optional, but it’s the perfect creamy finish if you want to go all in.
🔪How to Make Dill Pickle and Ham Twice Baked Potatoes
Potatoes:
Preheat the oven to 400°F, wash, pierce, and oil the potatoes. Sprinkle with salt and bake for about an hour. Once soft, slice the tops off and scoop out the insides.
Filling:
Lower the oven to 350°F. Mix the scooped potatoes with butter, ham, cheese, Boursin, sour cream, and seasoning.
Stuff the potato skins, top with more cheese, and bake for 15-20 minutes. Finish with diced pickles and serve with sour cream if you like.
What To Do With Leftover Potato Tops
Don’t toss those potato tops! Brush them with a little oil, sprinkle on some salt and your go-to seasonings, then bake them until crispy. They make the perfect crunchy snack!
Making Ahead
Save time by prepping ahead! Here’s how to get everything ready in advance so you can have these tasty potatoes on the table in under 30 minutes:
- Prep the Potatoes: Bake and scoop the potatoes up to 2 days ahead. Store the skins and potato insides separately in the fridge.
- Make the Filling: Mix the ham, cheese, sour cream, Boursin cheese, and seasonings up to 2 days in advance and keep it in an airtight container in the fridge.
- Assemble & Bake: When you’re ready to serve, stuff the potato skins with the filling, top with cheese, and bake until hot and melty. Add the dill pickles just before serving for the perfect finish!
🗄️Storage and Reheating
To store, let them cool completely, then pop them into an airtight container and stash them in the fridge for 2-3 days. When you’re ready to reheat, toss them in the oven at 350°F until warmed through—or for an extra crispy finish, reheat them in the air fryer at 375°F for about 5-7 minutes!
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Dill Pickle and Ham Twice Baked Potatoes
Ingredients
Potatoes:
- 4 large Russet potatoes, washed
- 2 tablespoons canola oil
- 1/2 tablespoon kosher salt
Filling:
- ¼ cup ½ stick unsalted butter, room temperature
- ½ cup deli ham, diced
- ¾ cup shredded mozzarella cheese, divided
- 1 5.2 oz package Boursin Fine Herbs & Garlic cheese softened
- ¼ cup sour cream, plus more for garnish
- 1 tablespoon dry ranch seasoning
- 2-3 tablespoons fresh chives, minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- ½ cup dill pickles, finely diced
Instructions
Potatoes:
- Preheat the oven to 400°F.
- Wash each potato and pierce a few holes in the sides with a knife or fork.
- Brush the potatoes with canola oil and sprinkle with salt, then bake for about 1 hour until they’re fork-tender. (Cooking time may vary depending on the size.)
- Slice off the top of each potato horizontally with a sharp knife.
- Carefully scoop out the inside of the potatoes and place it into a mixing bowl, leaving the potato skins intact. Set the hollowed-out skins on a baking sheet.
Filling:
- Reduce the oven temperature to 350°F.
- In the mixing bowl with the scooped-out potatoes, add butter, ham, 1/2 cup of mozzarella, Boursin cheese, sour cream, chives, ranch seasoning, salt, and pepper. Mash everything together until well mixed.
- Stuff the potato skins with the mashed mixture.
- Top each filled potato with the remaining cheese.
- Bake for 15-20 minutes, until the cheese is melted and the potatoes are heated through.
- Finish by topping with diced pickles and serve with sour cream (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I wasn’t sure about the dill pickle in potatoes, but wow—it totally worked! The tangy flavor with the creamy potato and ham was incredible. My husband went for seconds and asked me to make it again!
That’s so awesome to hear, Rachel! Dill pickle is definitely an unexpected star here. Glad your family loved it!