Dill Pickle and Ham Twice Baked Potatoes

A close-up of a Dill Pickle and Ham Twice Baked Potato on a plate, drizzled with creamy sour cream.

5 from 1 vote

Dill Pickle and Ham Twice Baked Potatoes

These Dill Pickle and Ham Twice Baked Potatoes are loaded with creamy mashed potatoes, tangy dill pickles, and savory ham, all baked in crispy potato skins. Perfect for a delicious dinner, lunch, or a tasty side dish that will be a hit with everyone!

Prep Time15

Cook Time1

Course: Potato recipes

Cuisine: American

Keyword: dill and ham twice baked potatoes, how to make twice baked potatoes, twice baked potato recipe

Servings:

Author: chefjar

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

To store, let them cool completely, then pop them into an airtight container and stash them in the fridge for 2-3 days.

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!

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