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These Dill Pickle and Ham Twice Baked Potatoes transform ordinary baked potatoes into something extraordinary, combining creamy potato filling with savory ham, tangy pickles, and melty cheese. After perfecting this recipe through many family dinners, I've discovered that the magic lies in properly baking the potatoes first and creating the perfect filling consistency.
Last night, I served these to my family, and even my pickle-hesitant husband couldn't resist seconds. The secret? Taking time to properly bake the potatoes until they're perfectly tender, and dicing the pickles small enough to distribute their flavor throughout.
Essential Ingredients and Selection Tips
- Russet Potatoes (4 large) – Choose similar-sized ones for even cooking.
- Ham (1 cup) – Leftover holiday ham or thick-cut deli meat works well.
- Cream Cheese (4 oz) – Room temperature for smooth mixing.
- Sour Cream (1/2 cup) – Full-fat creates the creamiest texture.
- Mozzarella Cheese (1 cup plus extra) – Fresh grated melts better.
- Dill Pickles (1/3 cup) – Dice finely for best distribution.
- Ranch Seasoning (1 tbsp) – Adds the perfect seasoning blend.
- Butter (2 tbsp) – Unsalted lets you control seasoning.
- Fresh Herbs – Optional but adds color and freshness.
Step-by-Step Cooking Instructions
- 1. First Baking Process
- Place potatoes in a 400°F oven for 50-60 minutes until completely tender when pierced. The skin should be crispy, and the inside should be fluffy. Let cool just enough to handle safely.
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- 2. Filling Creation
- Halve potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell. This creates sturdy boats that won't collapse. Combine the potato flesh with butter while still hot, then mix in cream cheese, sour cream, and ranch seasoning until smooth.
- 3. Mix-In Integration
- Fold in diced ham, most of the cheese, and finally the pickles. Don't overmix - you want distinct pieces of ham and pickle in every bite.
- 4. Final Assembly
- Fill potato shells generously with the mixture, top with remaining cheese, and bake at 375°F until golden and bubbly.
Growing up, my mother taught me that the secret to perfect twice-baked potatoes is letting the first bake go long enough - they should be completely tender.
Temperature Control
Watch carefully during the second bake to achieve that perfect golden top without drying out the filling.
Make-Ahead Magic
Prepare everything up to the second bake up to 2 days ahead. Bring to room temperature before final baking.
Storage Success
Keep leftovers covered for up to 3 days. Reheat in the oven for best results.
Serving Suggestions
Serve with a simple green salad or roasted vegetables for a complete meal.
Customization Ideas
- Swap ham for crispy bacon or shredded rotisserie chicken.
- Use cheddar or pepper jack for a different cheese profile.
- Add diced jalapeños or hot sauce for a spicy kick.
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Chef’s Essential Tips
- Rub potatoes with oil and salt before first baking for crispy skin.
- Don't skip the resting time between bakes.
- Keep pickle juice for adjusting seasoning if needed.
Final Thoughts
These Dill Pickle and Ham Twice Baked Potatoes represent comfort food at its finest. While they take some time to prepare, each step contributes to creating something truly special. Remember, patience during the first bake ensures the best results. From my kitchen to yours, I hope this recipe brings as much joy to your table as it has to mine.
Nutritional Information (Per Serving)
- Calories: ~400
- Protein: ~18g
- Carbohydrates: ~45g
- Fat: ~16g
Frequently Asked Questions
- → Can I make these ahead?
- Yes, prepare through filling, refrigerate up to 2 days. Add extra baking time from cold.
- → What potatoes work best?
- Russet potatoes are ideal - their sturdy skins hold up well to twice baking.
- → Can I freeze these?
- Yes, freeze filled potatoes before final bake. Add pickles after reheating.
- → Why room temperature dairy?
- Room temp butter and cream cheese blend smoother into the potatoes.
- → What can I substitute for ham?
- Bacon, turkey, or chicken work well. Can skip meat for vegetarian version.