| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
10 |
Servings |
INGREDIENTS
| 10 |
|
New potatoes, w/skins left |
|
|
on |
| 1/4 |
c |
Butter, room temperature |
| 1/4 |
c |
Sour cream |
| 1 1/2 |
T |
Prepared mustard |
| 1/2 |
lb |
Ham, diced |
| 1/2 |
c |
Grated sharp cheddar cheese |
INSTRUCTIONS
Preheat the oven to 350°. Butter a 9-inch square baking dish. In a
medium-size saucepan boil the potatoes until tender in water to cover.
Drain well and cool. Cut in half and scoop out approximately 2 tsp of
potato from each half; discard or reserve for another use. In a small
bowl combine the butter, sour cream and mustard and blend well. Place
a dab of the butter mixture into the cavity of each potato half, then
top with the diced ham. Sprinkle with the cheese. Bake until the
cheese bubbles, about 10 minutes. Serve hot. Recipe by: Kathrym
Kammerling Wesson - Party Receipts Posted to MC-Recipe Digest V1 #869
by The Taillons <taillon@earthlink.net> on Oct 26, 1997
A Message from our Provider:
“Does it hurt when people don’t trust you? Imagine how God feels”