It's a good thing that my mother taught me to keep the fridge (and the pantry) well stocked.
Well then, baked stuffed potatoes were what the guests had!
The recipe:
1-1/2 kilos large-sized potatoes (best if the potatoes are more or less the same sizes)
1 large onion, minced
250 to 300 grams thick-cut ham, cubed/diced
(all at room temp)
1/2 cup butter
1/4 cup cooking cream
1/4 cup whole milk
1/2 cup cream cheese, softened
1/2 cup sour cream
1 teaspoon sea salt
1/2 teaspoon black pepper
fresh nutmeg, grated
1/2 cup shredded cheddar cheese
1/2 cup shredded mozarella cheese
Scrub the potatoes clean. Steam until cooked.
Meanwhile, saute the onions and ham. Cool.
When the potatoes are cooked and soft, cool slightly and rub with olive oil.
Slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving a potato skin shell.
Mash the potato flesh with the butter, cream, milk, cream cheese, sour cream, salt and pepper, and nutmeg. Add the onion and ham mixture. Fold in shredded cheddar cheese. Spoon into the potato skin shells.
Place stuffed potatoes in/on a buttered baking pan. Top with shredded mozarella. Bake in a preheated 375°F oven for 20 minutes to 25 minutes. or until the tops are lightly browned.
