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Hungarian Ham-Stuffed Baked Potatoes Recipe - Sonkás-Töltött Burgonyával


Hungarian Ham-Stuffed Potatoes

Hungarian Ham-Stuffed Potatoes

© 2011 Barbara Rolek licensed to About.com, Inc.
This recipe for Hungarian ham-stuffed baked potatoes or sonkás-töltött burgonyával is a good use for leftover ham. The cheese of choice in Hungary is trapista, not only for its taste, but its good melting qualities. If you can't find it, use Edam instead.

Here is a larger photo of Hungarian Ham-Stuffed Baked Potatoes.

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: 6 servings Ham-Stuffed Potatoes


  • 6 large scrubbed baking potatoes
  • 3 chopped hard-cooked large eggs
  • 1 pound chopped ham
  • 1/3 chopped bell pepper
  • 1 teaspoon chopped fresh rosemary
  • 4 ounces + 2 ounces grated cheese like trapista or Edam
  • 2 cups sour cream
  • 3 slices crisply fried bacon
  • Salt and pepper
  • Sour cream for garnish
  • Chopped chives for garnish


  1. Bake potatoes as usual. Cut in half lengthwise while still hot. Carefully scoop potato out of shells, keeping shells intact for stuffing. With a fork, break up the potatoes and then mix with the eggs, ham, bell pepper, 4 ounces cheese and sour cream. Season to taste with salt and pepper.

  2. Heat oven to 375 degrees. Stuff potato halves with mixture. Place on a baking sheet. Sprinkle potato halves with 2 ounces cheese. Bake 20 minutes or until browned and bubbly. Serve with half a slice of bacon, chopped chives and sour cream.
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