|1||pound small Yukon gold potatoes, scrubbed|
|1||cup finely diced HORMEL® CURE 81® Classic Boneless Ham|
|1½||shredded cheddar cheese|
|¼||teaspoon black pepper|
|2||tablespoons chopped parsley|
Place potatoes in large saucepan. Fill with water, covering potatoes. Bring to boil. Turn the heat off. Cover and let potatoes stand 5 to 7 minutes.
Heat oven to 400°F.
Drain potatoes. Cut in half. Using a small spoon, scoop out some of the insides of potatoes. Place in a baking dish. Sprinkle with half of the cheese. Bake 5 minutes, or until cheese is melted.
Top each with ham and remaining cheese. Bake 3 to 5 minutes, or until cheese is melted and potatoes are beginning to brown. Season with salt and pepper.
Garnish with chopped parsley.