Each potato is washed and, without peeling, dried and placed in a medium oven for about 1 hour until soft.
Once very soft, they are cut in half widthwise to make 2 halves. The flesh is scooped out with a small spoon, being careful not to damage the skin. The inside is salted and a little butter is added.
The flesh that was removed is mashed with a fork, chopped ham is added, and salt is adjusted. This mixture is used to fill the potatoes and they are arranged in a baking dish.
A piece of butter is placed on top and baked for about 10 minutes and served immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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