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Baked potatoes with Jamón and cheese

  1. El Blog del Jamón Ibérico
  3. Las recetas de Enrique Tomás
  5. Baked potatoes with Jamón and cheese
Patatas al horno con jamón y queso

Otros idiomas: Español Français Deutsch Italiano

The potato is a food that allows infinite elaborations and ways of cooking: baked, boiled, baked and even fried with a touch of salt is delicious. In addition, it is always a perfect choice as a side dish. In this case, we have chosen it as the main ingredient to prepare a very common recipe: baked potatoes with jamón and cheese. In our case, we add a differential touch: leek and Enrique Tomás ham cubes. Both products add flavor and originality to the dish. Read on and discover the result!

In this recipe the leek is perfect, we have chosen it because its flavor is a little milder than that of the onion, but it serves to give that differential touch to the recipe. On the other hand, the Jamón cubes provide a more intense flavor to the recipe. Why? These taquitos are obtained from the meat that is closest to the bone, specifically from the knuckle and shank area, where the ham meat is more cured and its flavor is more intense. If you are interested in learning more, discover everything you can do with ham taquitos.

Let's get to work! Let's show you how to prepare this popular recipe our way, step by step. Let's get started!

Authorolga montillaCategory, , , , DifficultyIntermediate

We tell you how to prepare these baked potatoes with jamón and cheese. The leek and the diced ham give it an exquisite flavor!

Patatas al horno con jamón y queso
Yields1 Serving
Prep Time45 minsCook Time45 minsTotal Time1 hr 30 mins
FOR TWO PEOPLE
 2 potatoes of a similar size (small-medium)
 1 leek
 50 g jamón cubes Enrique Tomás
 50 g Cream cheese
 50 g Grated cheese (the one you like)
 Oregano, olive oil, salt and pepper
1

Let's see all the ingredients: potatoes, Enrique Tomás ham cubes, a leek and a cheese to grate (the one you like the most). We choose the Enrique Tomás cheese wedge, and from there we grate the necessary amount.

2

Preheat the oven to 180ºC with heat up and down and fan.

Wash the potatoes with cold water and wrap them in aluminum foil. Put them in the oven tray at medium height and let them bake for about 45 minutes. Check for doneness with a toothpick.

3

While the potatoes are in the oven, prepare the stuffing mix.

Remove the green stalk and roots from the leek and cut the leek into small pieces. Put it in a frying pan to fry.

4

When the leek has been frying for a few minutes, add the Enrique Tomás ham cubes for about three more minutes. If you have slices, cut them into small pieces and add them to the mixture.

5

Put the leek with the ham in a bowl with the cream cheese, add black pepper to taste and mix well.

6

When the potatoes are ready, remove the aluminum foil and cut them in half. Put them on a baking tray and start to empty each potato with a soup spoon to make room for the filling.

The leftover potato should be put in the bowl with the leek, cheese and ham mixture. Mix it all together and help yourself with a fork so that there are no potato lumps.

Fill each potato with the mixture with the help of a spoon.

Finally, grate the cheese over the potatoes and add a touch of oregano, if you like.

7

Put the potatoes in the oven at 200ºC with heat up and down for about 10 minutes, until the cheese has melted. And that's it! Carefully remove them from the oven and you can enjoy them.

Patatas al horno con jamón y queso

Ingredients

FOR TWO PEOPLE
 2 potatoes of a similar size (small-medium)
 1 leek
 50 g jamón cubes Enrique Tomás
 50 g Cream cheese
 50 g Grated cheese (the one you like)
 Oregano, olive oil, salt and pepper

Directions

1

Let's see all the ingredients: potatoes, Enrique Tomás ham cubes, a leek and a cheese to grate (the one you like the most). We choose the Enrique Tomás cheese wedge, and from there we grate the necessary amount.

2

Preheat the oven to 180ºC with heat up and down and fan.

Wash the potatoes with cold water and wrap them in aluminum foil. Put them in the oven tray at medium height and let them bake for about 45 minutes. Check for doneness with a toothpick.

3

While the potatoes are in the oven, prepare the stuffing mix.

Remove the green stalk and roots from the leek and cut the leek into small pieces. Put it in a frying pan to fry.

4

When the leek has been frying for a few minutes, add the Enrique Tomás ham cubes for about three more minutes. If you have slices, cut them into small pieces and add them to the mixture.

5

Put the leek with the ham in a bowl with the cream cheese, add black pepper to taste and mix well.

6

When the potatoes are ready, remove the aluminum foil and cut them in half. Put them on a baking tray and start to empty each potato with a soup spoon to make room for the filling.

The leftover potato should be put in the bowl with the leek, cheese and ham mixture. Mix it all together and help yourself with a fork so that there are no potato lumps.

Fill each potato with the mixture with the help of a spoon.

Finally, grate the cheese over the potatoes and add a touch of oregano, if you like.

7

Put the potatoes in the oven at 200ºC with heat up and down for about 10 minutes, until the cheese has melted. And that's it! Carefully remove them from the oven and you can enjoy them.

Patatas al horno con jamón y queso

Baked potatoes with Jamón and cheese
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Baked potatoes with Jamón and cheese
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Otros idiomas: Español Français Deutsch Italiano

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