Ham and Cheese Baked Potatoes

This recipe is taken from the 2003 Milk Calendar. Mashed potatoes, smoked ham and Cheddar cheese contained in a baked potato shell give new meaning to ham and cheese. A truly delicious and satisfying meal or appetizer.

  • Prep: 15 min
  • Cooking: 30 min
Yields 4 potatoes
ham and cheese baked potatoes


  • 4 large oblong baking potatoes
  • 1 tbsp (15 mL) butter
  • 1 cup (250 mL) Milk heated
  • 1 tsp (5 mL) Dijon mustard or honey mustard
  • 1/4 tsp (1 mL) salt
  • A pinch of pepper
  • 1 cup (250 mL) small broccoli florets
  • 1 cup (250 mL) diced smoked ham
  • 1/2 cup (125 mL) Canadian Old Cheddar or Colby cheese shredded


Scrub potatoes and pierce all over with fork. Wrap individually in paper towels and cook in microwave oven on High (100 %) power for 10 min until soft, turning and rotating twice.

Preheat oven to 400 ºF (200 ºC). Slice top 1/4-inch (5 mm) off each potato; scoop out flesh into bowl, leaving thin walls in potato skin. Mash potato in bowl, adding butter, milk, mustard, salt and pepper until smooth and blended. Stir in broccoli, ham and Cheddar or Colby cheese. Spoon into potato shells, packing and heaping as necessary. Place on baking sheet.

Bake for 20 min or until heated through and top is golden.


To bake potatoes in a conventional oven, bake unwrapped, directly on rack in 400 °F (200 °C) oven for about 50 minutes or until tender.Preparation time: 15 min, cooking time: 1 hour 20 min.

For the Adventurous:In place of ham, add 1/4 cup (60 mL) chopped smoked salmon or 1/2 cup (125 mL) flaked drained canned salmon. Add 1 tsp (5 mL) grated lemon rind and 2 tsp (10 mL) chopped fresh dill. Use 1/2 cup (125 mL) crumbled Canadian Feta cheese in place of the shredded cheese.

Healthy Eating Tip: These baked potatoes can be a meal on their own. Eat the skin for extra fibre and vitamin C.

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Nutritional Information

per serving
Energy: 371 Calories
Protein: 17 g
Carbohydrate: 53 g
Fat: 11 g
Fibre: 4.5 g
Sodium: 724 mg

Top 5 Nutrients

(% DV*)
Calcium: 19 % / 214 mg
Vitamin B6: 51 %
Thiamin: 42 %
Vitamin C: 81 %
Niacin: 37 %