Ingredients
4 large baking potatoes
1 (6 3/4 oz.) can Hormel chunk ham, flaked
1/2 c. sauerkraut, rinsed and drained
1/2 c. shredded Swiss cheese
cooking oil
Method
Sources
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dataset
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Gathered
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RecipeNLG
Gathered
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wash potatoes well. Rub with cooking oil. Bake in a 425° oven for 45 minutes or until tender. Remove from oven. Cut off tops horizontally and remove about 1/4 of the insides of the potatoes. Toss chunk ham with sauerkraut. Mound meat mixture on top of potatoes. Sprinkle with cheese. Return to oven for 5 to 7 minutes until ham is hot and cheese melts.