Ingredients
For the Potatoes
- 4 large baking potatoes (russet or Maris Piper work well)
- Olive oil
- Salt and black pepper
For the Filling
- 150 g cooked ham, diced
- 200 g green cabbage, finely shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter or olive oil
- Salt and black pepper, to taste
- 1 teaspoon smoked paprika (optional)
For the Creamy Cheese Sauce
- 50 g cheddar cheese, grated (plus extra for topping)
- 100 ml milk
- 1 teaspoon Dijon mustard (optional)
- Salt and black pepper, to taste
To Serve
- Chopped spring onions or parsley
- Optional: a dollop of sour cream or crème fraîche
Equipment Needed
- Oven or air fryer
- Frying pan
- Saucepan
- Mixing bowls
- Knife and chopping board
- Spoon or spatula
Step-by-Step Instructions
Step 1: Bake the Potatoes
Preheat the oven to 200°C (180°C fan).
Scrub the potatoes clean and pat dry. Prick each potato several times with a fork. Rub with olive oil and sprinkle with salt.
Place the potatoes directly on the oven rack or on a baking tray and bake for 50–60 minutes until the skins are crisp and a knife can easily pierce through the potato.
Step 2: Prepare the Filling
While the potatoes are baking, heat butter or olive oil in a frying pan over medium heat.
Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
Add the garlic and cook for another 30 seconds until fragrant.
Add the shredded cabbage and cook for 5–6 minutes until softened but still slightly crunchy. Season with salt, pepper, and smoked paprika.
Add the diced ham and cook for another 2–3 minutes until heated through. Remove from heat.
Step 3: Make the Creamy Cheese Sauce
In a small saucepan, heat the milk over low heat.
Add the grated cheddar and stir until melted and smooth. Add Dijon mustard, salt, and pepper to taste. If the sauce is too thick, add a splash more milk.
Step 4: Assemble the Loaded Potatoes
Once the potatoes are baked, carefully cut a slit along the top and gently push the ends to open the potato slightly.
Scoop a little of the potato flesh into a bowl and mix it with the cabbage and ham mixture and some of the cheese sauce to create a creamy filling.
Spoon the filling back into the potato skins. Top with a little extra grated cheese if desired.
Step 5: Finish in the Oven
Return the stuffed potatoes to the oven for 5–7 minutes until the cheese on top has melted and is golden.
Step 6: Serve
Remove from the oven and garnish with chopped spring onions or parsley. Serve immediately, optionally with a dollop of sour cream or crème fraîche.
Storage and Reheating
- Store leftover filled potatoes in the refrigerator for up to 2 days.
- Reheat in the oven at 180°C for 10–15 minutes to maintain the crispness of the skin.
- Avoid microwaving if possible, as it can make the potato skin soft.
