Dill Pickle Ham Stuffed Potatoes (Print Version)

# Ingredients:

→ Base

01 - 8 baking potatoes
02 - 3 tablespoons canola oil
03 - 1 tablespoon kosher salt

→ Filling

04 - ½ cup (113g) unsalted butter, room temperature
05 - 1 cup (135g) thick-cut deli ham, diced
06 - 1½ cups (169.5g) mozzarella cheese, shredded
07 - 8 ounces cream cheese, room temperature
08 - ½ cup (115g) sour cream
09 - ¼ cup fresh chives, minced
10 - 2 tablespoons dry ranch seasoning
11 - 1 teaspoon kosher salt
12 - ½ teaspoon black pepper
13 - 1 cup (143g) dill pickles, finely diced

# Instructions:

01 - Pierce potatoes, coat with oil and salt. Bake at 400°F for 1 hour until tender.
02 - Slice tops off potatoes, scoop out centers into bowl, leaving shells intact.
03 - Mix potato with butter, ham, 1 cup cheese, cream cheese, sour cream, chives, and seasonings.
04 - Fill shells with mixture, top with remaining cheese. Bake at 350°F for 15-20 minutes. Top with pickles.

# Notes:

01 - Baking time may vary with potato size
02 - Can garnish with extra sour cream

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