My mind was running like a carousel all last week as I was brainstorming ways for us to put that leftover Easter ham to good use. I couldn’t help, but stop the reel at stuffed potatoes every, single time. You see, I had this vision of a giant, creamy potatoes, bursting with golden cheddar cheese, cubes of salty, briney ham and pretty little speckles of earthy, dark green spinach.
Soon after, I got to work roasting my Russet potatoes, and not only did this recipe prove to be all the deliciousness I myself had hoped for and more, but my kids gobbled it up too. Like, devoured it…even ate the skin. Now, that’s a proud mom moment right there. Now, I know we can’t go serving up stuffed potatoes on the reg, but hey, everything in moderation right?
You don’t need leftover holiday ham to make this recipe! Simply grab yourself a smoked, boneless ham steak in the pork section of your grocer’s meat department.
- 4 1 pound each Russet potatoes, scrubbed clean and dried
- 1 tablespoon + 2 teaspoons Canola oil separated
- 3 1/2 teaspoons Kosher salt separated
- 1 yellow onion finely chopped
- 2 cloves garlic minced
- 5 ounces fresh baby spinach washed and dried
- 1 cup unsalted butter room temperature
- 4 ounces cream cheese room temperature
- 1/4 cup half and half
- 1/2 teaspoon black pepper
- 10 ounces thick-cut ham leftover baked ham or boneless ham steak, cut into 1/4" cubes
- 1 1/4 cup freshly grated cheddar cheese
Preheat the oven to 400° and have ready a rimmed baking sheet, lined with aluminum foil. Place potatoes on baking sheet, drizzle the potatoes with 2 teaspoons of Canola oil and sprinkle with 2 1/2 teaspoons of Kosher salt. Rub all over to adhere and bake for 1 hour and 15 minutes, or until the flesh is fork tender. Set aside 10-15 minutes, until cool enough to handle. Reduce the oven temperature to 350°.
In the meantime, add a tablespoon of Canola oil to a large saute pan over medium heat. Saute onion, about 5-7 minutes or until softened. Add garlic and saute 1 minute, just until fragrant.
Add 1 tablespoon of water to the saute pan. Add the spinach to the saute pan one handful at time, stir until wilted, followed by another handful. Repeat this process until all of the spinach is wilted. Transfer the mixture to a colander and using the back of a wooden spoon, press as much moisture as possible out of the spinach mixture and allow to cool slightly. Transfer to a cutting board and chop the mixture. Set aside until ready to use.
Cutting lengthwise with a sharp, serrated knife, cut about a 1/3 off the top of the potato. Carefully, scoop the flesh from both the top and base of the potato and transfer to a large mixing bowl.
Add butter, cream cheese, half and half, 1 teaspoon Kosher salt and black pepper to the potatoes, and stir to thoroughly combine. Add ham, cheese and spinach mixture to the bowl, fold to evenly distribute throughout potato base. Scoop mixture back into potatoes and return to the oven for 25 minutes. Remove from the oven, allow to cool slightly, serve and enjoy.
Would pair well with: