Twice-Baked Ham and Bacon Potato Poppers


  • 18 golf ball sized yellow baby potatoes
  • 2 tbsp butter, melted
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1/4 tsp seasoned salt
  • 1/4 tsp ground black pepper
  • 1/2 pound thick sliced deli ham, approx. 3-4 large slices, chopped to 1/4″ square pieces
  • 6 green onions, chopped, green and light green parts only, divided
  • 1 1/2 cup colby jack shredded cheese (bonus points if you buy a block and grate your own)
  • 1/2 lb. thick cut bacon, cooked, crumbled
  1. Cut potatoes in half widthwise.
  2. Cut rounded bottoms off of potatoes so they are flat and sit on a sheet pan evenly. Brush all potato halves with butter. Sprinkle with salt and pepper. Bake at 350 F for 20 minutes.
  3. Remove from oven, let cool until warm. With a melon scoop, core out the center of the potato, leaving a sturdy portion at the bottom to support the filling that will be placed into the potato later.
  4. Combine all cored out pieces of potato into a mixing bowl. Add butter, sour cream, milk, seasoned salt and ground black pepper. Mash together. Add ham and half of the green onions.
  5. Scoop a heaping portion of the mixture into each potato vessel. Top with colby jack cheese and bacon crumbles. Bake at 350 F for 10 minutes until cheese is melted.
  6. Garnish with remaining chopped green onion tops. Serve warm.