Hammond Potatoes

Hammond Potatoes

Submitted by: Elissa H

They're Twice Baked Potatoes like you've never seen them, more like "Funeral Potatoes Reborn."  We love this dish because you can vary the vegetable, meat, and/or cream soup for a "new" flavor.

Start with baked potatoes (don't bake in foil), completely cooled (I like maing baked potatoes, adding a few extra, and using them for Twice Baked a couple of nights later).

Slice them in half so that each half lies like a dish.

Scoop out the inside (you don't need every crumb - no need to scrape to (or through!) the skin.

Hint: Season to taste; measurements are approximate and go well with 3 big baker's potatoes or 6 regular potatoes.

Put scrapings into bowl and add:
1 can cream of chicken condensed soup
1 C sour cream
1 C shredded cheddar cheese
1 C chopped ham
1 tsp. salt minimum
1/4 tsp. pepper
1 tsp. dehydrated onion in a little water
1 C chopped frozen broccoli (I don't know how long it takes to soften fresh broccoli, but you can use it)

Bake at 350, covered, for 45 minutes.  Uncover and bake for another 5-10 minutes.  Check for hot centers.

Optional: Crumbled cornflakes and melted butter over potatoes for the sensational funeral potato flavor.