Kitchen notes · a little help before you start
Twice Baked Potato Casserole with Ham
Ham and potatoes under melted cheddar make a very inviting casserole for a hungry table. Some potatoes are soft and creamy while others keep a little more shape, so each scoop has something to enjoy. Let the dish rest briefly and take a warm helping.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Casseroles
A few quick notes
1. Mix directly in the dish
Combine ham, both potato forms and the other filling ingredients in the greased casserole before topping with cheese.
2. Keep half the cheese aside
Mix the first cheddar portion through the potatoes and ham, saving the other portion for sprinkling over the top.
3. Look for bubbling edges
Bake the cheese-topped mixture until the edges bubble, then let it stand briefly before serving.
Get to know the ingredients
Baked chopped potatoes
The small potatoes are already baked and chopped before being mixed with the mashed potatoes and ham.
Leftover mash
Use the listed leftover mashed potatoes as the creamy potato part of the casserole, combined with the chopped baked potatoes.
Sliced green onions
Slice the green onions before adding them with the ham, potato mixtures, cheese and creamy ingredients.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Twice Baked Potato Casserole with Ham
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before scooping
After the casserole bubbles around its edges, let it sit for five minutes before bringing warm portions to the table.
A little more help as you go
Assemble ahead if useful
You can prepare it up to baking, cover and refrigerate up to twenty-four hours, then bake as directed.
Two dish shapes are included
Lightly grease the listed casserole size or rectangular baking dish before mixing the filling and adding the cheese topping.
A few questions you might have
Are the small potatoes raw?
They are baked and chopped before assembly, mixed with leftover mashed potatoes, ham and the other filling ingredients.
Does sour cream only go on top?
Light sour cream is mixed through the casserole with heavy cream, potatoes, ham, onions and the first cheese portion.
Can I prepare it the day before?
Yes. Assemble without baking, cover and refrigerate for up to twenty-four hours, then follow the stated baking directions.
When do I add garlic powder?
It goes into the main mixture with salt, pepper and the creamy ingredients before the remaining cheddar is sprinkled over.
Is the top made from mashed potatoes alone?
Both potato forms are mixed with the ham and creamy ingredients; the separate top layer is the remaining shredded cheddar.
Any more cooking tips?
To make ahead: prepare up to the point of baking. Cover with plastic wrap or foil and refrigerate up to 24 hours before baking as directed.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
