Ingredients
| 1 | pound small Yukon gold potatoes, scrubbed |
| 1 | cup finely diced HORMEL® CURE 81® Classic Boneless Ham |
| 1½ | shredded cheddar cheese |
| ½ | teaspoon salt |
| ¼ | teaspoon black pepper |
| 2 | tablespoons chopped parsley |
Directions
Place potatoes in large saucepan. Fill with water, covering potatoes. Bring to boil. Turn the heat off. Cover and let potatoes stand 5 to 7 minutes.
Heat oven to 400°F.
Drain potatoes. Cut in half. Using a small spoon, scoop out some of the insides of potatoes. Place in a baking dish. Sprinkle with half of the cheese. Bake 5 minutes, or until cheese is melted.
Top each with ham and remaining cheese. Bake 3 to 5 minutes, or until cheese is melted and potatoes are beginning to brown. Season with salt and pepper.
Garnish with chopped parsley.
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