Loaded Baked Potatoes

Name: Loaded Baked Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 2 potatoes (washed, drained, halved lengthwise, and hollowed out with the skins reserved); 50 g ham (finely diced); 50 g shredded Italian hard cheese; 30 ml heavy cream; 30 g butter (melted over a bain-marie); 3 g salt; 1 g ground black pepper; 1/2 scallions (washed and finely chopped); fresh parsley (washed and finely chopped), a pinch

Steam the potato until cooked, scoop out the flesh, and mix it with ham, butter, and other seasonings. Stuff the mixture back into the skin, top with shredded cheese, and bake.

1h 0m

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Ingredients

potatoes (washed, drained, halved lengthwise, and hollowed out with the skins reserved) 2

ham (finely diced) 50 g

shredded Italian hard cheese 50 g

heavy cream 30 ml

butter (melted over a bain-marie) 30 g

salt 3 g

ground black pepper 1 g

scallions (washed and finely chopped) 1/2

fresh parsley (washed and finely chopped) a pinch

Instructions

Prepare the Ingredients

Wash the potatoes and drain them thoroughly. Finely dice the ham. Wash the scallions and parsley, then chop them finely. Melt the butter over a bain-marie.

Steam the Potatoes

Place a steamer pot over high heat and add 300–350 ml of water. Put the steaming rack inside the pot, arrange the potatoes on top, and cover. Once the water boils, reduce the heat to low and steam for 30–35 minutes. Remove the potatoes and let them cool until warm. Cut each potato lengthwise, scoop out the flesh, and mash it in a large bowl, reserving the potato skins.

Prepare the Filling

Add the diced ham, salt, ground black pepper, chopped scallions, and chopped parsley to the mashed potatoes. Drizzle in the melted butter and heavy cream, and stir until evenly combined. Spoon the filling into the reserved potato skins, sprinkle the surface with the shredded Italian hard cheese, and place the stuffed potatoes on a baking tray.