From Whole Foods Market
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 potatoes (about 2 pounds)
1 cup (about 4 ounces) grated Cheddar, divided
3/4 cup (about 4 ounces) finely chopped ham
1/4 cup non-fat 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.