This occasion-worthy side dish serves as an appetizer for parties, too. If you’re serving a spiral-sliced ham as the main course, remove a little bit from it ahead of time for this recipe, or feel free to use beef brisket or broccoli in place of the ham.
12 small organic red or Yukon Gold potatoes (about 2 pounds)
1 cup (about 4 ounces) grated Kerrygold Kilaree Cheddar, divided
3/4 cup (about 4 ounces) finely chopped ham
1/4 cup nonfat plain yogurt
1 tablespoon Kerrygold Unsalted Pure Irish Butter, softened
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
3 green onions, thinly sliced
Preheat oven to 400°F. Arrange potatoes on a rimmed baking sheet or in a muffin tin and bake, flipping halfway through, until just tender, 35 to 40 minutes. Carefully halve potatoes, arrange on baking sheet; cool briefly for handling. Using a teaspoon, scoop out the middle of each potato half, leaving a 1/4-inch border around the edges and bottom. Transfer potato flesh to a large bowl and mash roughly with a fork. Add 2/3 cup cheddar, and the ham, yogurt, butter, salt, pepper and onions. Stir well. Scoop some of the potato mixture into each potato half. Scatter remaining 1/3 cup cheddar over the tops. Bake until golden brown and hot throughout, about 15 minutes more.
Per serving (3 halves): 170 calories (60 from fat), 7g total fat, 4g saturated fat, 25mg cholesterol, 270mg sodium, 20g total carbohydrate (2g dietary fiber, 4g sugar), 9g protein.
From Whole Foods