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Ham and Cheese Potato Bites

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Nutty Gruyere adds distinctive flavor to these delectable Ham and Cheese Potato Bites. Stuffed with chopped ham and a surprising secret ingredient (crushed pineapple!), these little twice-baked potatoes make an impressive party appetizer.

When you think about potato appetizers as a finger food, potato skins or some type of poutine usually come to mind — not twice-baked potatoes. However, twice-baked small red potatoes are the perfect bite-size hors d’oeuvre.

A close up of a plate of Ham and Cheese Potato Bites

Ham and Cheese Potato Bites

This time of year, I love to browse through my collection of Christmas cookbooks for party appetizers and holiday menu ideas. I know it’s pretty old school in these Pinterest days, but I love printed books and magazines that you can touch and feel and dog-ear the pages!

This past weekend, I pulled out my stack of Southern Living Christmas books and found a classic recipe for Ham and Cheese Potato Bites.

I first made this recipe when my Southern Living Christmas book arrived in the mail back in 1996. Over the last ten years, I have made them many times and they are always a hit!

This year I tripled the recipe and took them to our neighborhood Christmas gathering. My kitchen looked like I’d gone into the catering business!

A close up of Ham and Cheese Potato Bites

Ingredients for this Twice-Baked Potato Appetizer

  • Small red potatoes — choose potatoes that are uniform in size
  • Chopped ham (fully cooked) — you may use leftover baked ham or a quality deli ham
  • Guyere cheese — nutty and creamy, this cheese adds plenty of flavor
  • Sour cream — adds more creaminess to the filling
  • Cream cheese with chives and onions — the soft version found in tubs in the dairy section
  • Canned crushed pineapple — adds sweetness to balance out the other flavors; be sure to drain well or the filling will be too watery.
  • Garlic salt and red cayenne pepper — for a flavor kick!
A tray of hollowed out baby red potatoes

How to Make Ham and Cheese Potato Bites

  1. Wash and dry small red potatoes. Bake at 400 degrees for about an hour.
  2. Once out of the oven, wait until the potatoes are cool enough to handle before cutting them in half.
  3. Use a melon baller to carefully scoop out the pulp, leaving the shells intact.
  4. Combine the potato pulp with the other filling ingredients — sour cream, cheeses, ham, crushed pineapple, and spices — then spoon back into the potato shells.
  5. Return to the oven and bake another 5 minutes until hot and bubbly.
A close up of a of a plate of Ham and Cheese Potato Bites

Let’s cook!

Make and stuff the potato bites ahead of time for your party, but don’t put them into the oven for the second bake cycle. Wait until just before your guests arrive to do this so that they are hot for serving.

Nutty gruyere cheese, along with the saltiness of chopped ham and the sweetness of crushed pineapple — the secret ingredient — combine for a distinctly delicious flavor that your guests will love!

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Yield: 24

Ham and Cheese Potato Bites

A close up of Ham and Cheese Potato Bites

Nutty Gruyere adds a distinct flavor to these delectable Ham and Cheese Potato Bites that are stuffed with chopped ham and a surprising secret ingredient.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1-1/2 pounds small unpeeled red potatoes
  • 1 cup Gruyere cheese, shredded
  • 1/2 cup finely chopped cooked ham
  • 1/4 cup plus 2 tablespoons sour cream
  • 1/4 cup plus 2 tablespoons soft cream cheese with chives and onions
  • 3 tablespoons crushed pineapple, drained well
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon ground red pepper

Instructions

  1. Preheat oven to 400 degrees. Place potatoes on a lightly greased cookie sheet and bake for 50 minutes or just until tender. Cool completely.
  2. Cut potatoes in half and scoop out pulp, leaving shell in tact.
  3. In a large bowl, combine potato pulp with remaining ingredients. Spoon mixture into potato shells and place on a rack in a roasting pan.
  4. Broil 4-6 minutes, watching carefully, until bubbly and golden.

Notes

Original recipe from Southern Living CHRISTMAS 1996

  • Use a melon baller to carefully scoop out the pulp, leaving the shells intact.
  • Make and stuff the potato bites ahead of time for your party, but don't put them into the oven for the second bake cycle. Wait until just before your guests arrive to do this so that they are hot for serving.

Nutrition Information:

Yield:

12

Serving Size:

2

Amount Per Serving: Calories: 114Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 196mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 5g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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Leanne | Crumb Top Baking

Monday 11th of December 2017

I love going through old cookbooks too! There is something about the printed copy, and the stains marking which recipes are your favourite!!! These potato bites sounds delicious. Love the flavour combo of gruyere, ham and pineapple! These are definitely a 'must-make' appetizer!

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