Baked Jacket Potatoes with Christmas Ham


 4 large potatoes 

1/3 cup grated tasty cheese 

1 cup of milk  

1 tbsp butter  

1 cup left over ham, shredded 

½ cup chopped cherry tomatoes  

1 shoot of spring onion, finely chopped  

¼ cup pumpkin seeds  

1 avocado, mashed 

200ml sour cream  

Bean sprouts to taste  

Get all your ingredients from our fresh food retailers: Meat at The Ponds and Woolworths

This versatile recipe is a great way to use up left over ham, turkey, chicken – you name it! 

Crispy on the outside, but soft in the middle, Christmas leftovers have never looked so good. 


 1. Preheat the oven to 200°C. Ensure potatoes are clean and dry before baking.  

2. Pierce potatoes with a fork in several places around the potato and place on an oven tray in the centre of an oven and bake for 1 hour, or until the potatoes are soft when pierced in the centre.  

3. Cut the top off each potato and remove the centre with a spoon to create a basket, this will make room for your filling. Place the removed filling into a bowl and combine with the cheese, milk, butter, spring onions and left-over Christmas ham while still warm. Spoon the filling back into each jacket potato.  Reheat in the oven for a further 5 minutes, to ensure the cheese is melted through.  

4. To create the topping, mix the avocado, pumpkin seeds, spring onion and chopped cherry tomatoes in a bowl and place on top of the cheese and ham filling. Top with bean sprouts and sour cream to taste.  

5. Serve potatoes while still warm.