Baked Potatoes Go From Side Dish To Entree With This Sandwich-Inspired Upgrade

Baked potatoes are a timeless side dish. And that's not just because of the crispy skins and fluffy interiors; it's also because there are so many ingredients you can upgrade a basic spud with. Cheddar and chives on top are a classic. Let's not forget sour cream and garlic butter. Still, to make a baked potato a filling entree instead of a mere accompaniment, you'll need to top it with something substantial. That's where this delicious and surprisingly simple combination comes in: Swiss cheese and ham.

When most think of Swiss cheese, the first thing that comes to mind is that it's holey. However, there's plenty more to this cheese than its appearance. It has a delightfully mild, buttery flavor, with subtle sweet and nutty notes that come out nicely in a mild-flavored baked potato. Its outstanding melting ability — especially if you get baby Swiss – makes it a perfect topping for baked potatoes. It's less salty than other cheeses, too, depending on the variety. 

All these qualities make Swiss cheese a perfect match for salty, meaty ham — the second ingredient that turns your tater into an entree. Swiss's creamy texture coats the palate, and mellows the ham's saltiness. That's mainly why the two have been a classic sandwich pairing for such a long time. There's no reason they wouldn't work just as well when tucked inside a baked potato. The potato's fluffy, piping-hot interior will provide the perfect base for the cheese to melt and for the ham to release all of its flavors. It's super easy to make, too, though a few smart choices with your spud will set you up for success.

The good news is that this dish is incredibly easy to make. Still, it all starts with choosing the right potato variety. Typically, Russets are the go-to choice. That's largely because their starch content makes them light, dry, and fluffy when cooked. Yukon Gold potatoes are another great alternative as they're both waxy and starchy. German Butterball potatoes are also hard to beat, if you can find them. True to their name, they boast a rich, buttery flavor and an irresistibly creamy texture that would pair well with ham and Swiss.

After settling on your preferred variety, give the potatoes a good scrub, pat them dry, and poke them several times with a fork before baking – about six holes should be enough to help them let go of trapped steam. (If your spuds burst open in the oven, you'll have to redo the foundation for your entree.) Coat the potatoes with a high-smoke-point oil such as avocado oil or safflower oil, sprinkle them with salt, and let them bake for an hour at around 400 degrees Fahrenheit.

Once they're done, slice each potato lengthwise. Then use a fork to gently fluff the inside, and add a little butter and the shredded Swiss cheese. For a meatier bite, diced, thick ham is the way to go. But thinly sliced deli ham works just as well. After adding the toppings, return the potato to the oven for a few minutes, just until the cheese is nicely melted. You'll have a simple, delicious meal that you'll likely crave again and again.