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Potatoes Stuffed with Brie and Ham

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Stuffed Potatoes

The DamFam is in the throes of cross country season and this season I have three (count ‘em!) THREE runners.  If you didn’t know this already, the way to a cross country runner’s heart is through his/her stomach.  These kids (like most athletes) hold carbs in high esteem.  And I’d be lying if I said it’s not a daily challenge to keep the pantry and fridge stocked with foods that hungry runners like to eat.

Dinner time has been interesting too - when these sweaty people drag themselves through the door at 5:30, they are flat out STARVING, a little grumpy, and they want something “GOOD” – and preferably consisting of bread, pasta, or potatoes.  Especially potatoes.  Last night I was flipping through this month’s issue of Food Network Magazine, did you see it?  They have a pull-out booklet with 50 preparations for stuffed potatoes – ideas ranging from your basic combo of cheddar and chive; to the dressed up Chicken a la King; to the uh, unusual mango and black bean (really?).

Tonight’s dinner is version #8:  brie & ham.   I just ate one from the photo shoot and it was really yummy!  My apologies for such a basic ‘recipe’ today, but honestly, what’s not to like about a three ingredient main dish?  When you’ve got a famished family and large piles of homework, sometimes keeping it simple is key.

Along with a big green salad, dinner is served.  Have a great week!

POTATOES STUFFED WITH BRIE & HAM
Serves: 4
Source:  Food Network Magazine, October 2011.  Special pullout section.

4 russet potatoes (10 lb. bags of Idaho potatoes are on sale this week, 9/14/11 – 9/20/11**)
Kosher salt and fresh black pepper

1+ c. diced ham (Boar’s Head Honey Maple Ham is on sale this week, 9/14/11 – 9/20/11, just ask for a chunk)
1 wedge brie, diced (Sendik’s Brie is on sale this week, 9/14/11 – 9/20/11)
Chopped fresh parsley
Chopped fresh chives or scallions

Bake the potatoes in a 400 degree oven until tender, 1 hour.  Maintain oven temperature.  Split potatoes open and fluff each one with a fork.  Season potatoes with a little salt and pepper.

Cook ham in olive oil until browned.  Spoon onto fluffed baked potatoes and top with cubed of brie (I kind of smushed the ham and cheese down into the potato).  Warm in the oven to melt cheese (about five minutes); top with chopped parsley and chives and serve.

**NOTE:  These potatoes are on the smallish side — I made 10!

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Leah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."

  • Anonymous

    Sorry, not a comment about the potatoes, although they look yummy….

    I had roasted veggies from the Sendik’s hot bar yesterday and they were soooo good. Please make some roasted veggies. Soon!

  • Anonymous

    Sorry, this is not a comment on the potatoes, although they look yummy…
    I had roasted vegetables from the Sendik’s hot bar yesterday. They were so good. Please make them soon.

  • Anonymous

    please make roasted vegetables, like they have at the Sendik’s hot bar. YUM!

  • Anonymous

    Sorry, I didn’t know the other comments posted!

  • Leah Damron

    I’ll have to look in to those — I’ve never had them. I mean, obviously I’ve had roasted vegetables before, just not the ones from the hot bar. :-) Sounds like a delicious side dish for fall though …. thanks for the idea!! ~ Leah

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