Ham and Swiss Twice Baked Potatoes (Cooking for One)

This is a great main course, and really versatile.   For a special meal, when you have company make it with smaller potatoes and serve them as a side.  If you don’t have a small toaster oven, it’s a good investment.  It’s perfect for small portions and won’t heat the whole house.

The combinations for stuffing twice baked potatoes are pretty much endless, but here are few:

  • barbequed or smoked meat, pinto beans, and cheddar
  • leftover steak and sauteed mushrooms and spinach
  • meatball, marinara, and parmesan
  • broccoli, chicken, and cannellini beans
  • corned beef, sauerkraut, and Swiss cheese for a reuben baked potato
  • pepperoni, Italian sausage, and mozzarella
  • Italian sausage, onions, and peppers
  • black beans, onions, avocado, and cilantro
  • feta, olives, chicken, chickpeas, and dill
  • roasted tomatoes, bacon, and a little mayonnaise


Ham and Swiss Twice Baked Potatoes

Total Time: 1 hour, 30 minutes

Yield: Serves 1


  • 1 large russet potato
  • 1 TBSP extra virgin olive oil
  • 2-3 TBSP chopped mushrooms
  • 2 TBSP chopped onion
  • 2 or 3 asparagus spears, cut in 1/2" pieces
  • 2-3 TBSP butter
  • 1/4 cup grated Swiss, Guyere, or Emmentaler cheese
  • 2 TBSP ham, cut into small cubes
  • 1 TBSP cooked, crumbled bacon
  • 1/4 tsp granulated garlic powder
  • Salt and pepper


  1. Heat oven to 450.
  2. Wash and pierce potato. Bake until done, about 45 min.
  3. While that bakes, pour oil in a medium skillet on medium heat. Sauté mushrooms and onions, until onions are translucent. Add asparagus a minute or two before the onions are completely cooked. Set aside.
  4. When potato is cooked, while it's hot (have a hot pad to hold it with), cut it in half and scoop most of the potato out and into a bowl. Leave the skin intact with a little potato left with it, and set them aside. Lower oven to 350.
  5. Mash the butter and potato together. Add the rest of the ingredients, including the sautéed mushrooms, onion, and asparagus. Gently stir together, and stuff the mixture into the potato skins.
  6. Place the stuffed potato skins on a baking sheet, and place in oven. Bake for about 20 minutes, or until cheese melts and tops are slightly brown.
  7. Additions: sour cream, smoked paprika