Potato, Ham, and Cheese Appetizer

You can also form these into little footballs if you are so inclined.

4 medium baking potatoes

¼ cup sour cream

1 cup finely chopped cooked ham

1 cup shredded Cheddar cheese

1 large egg, beaten

2 teaspoons dry ranch dressing mix

¼ teaspoon salt

¼ teaspoon black pepper

2 cups cornflakes, crushed

Preheat the oven to 400 degrees. Scrub the potatoes and use a fork to prick with a few holes. Bake the potatoes until tender, about 45 minutes. Remove potatoes and turn the oven down to 350 degrees.

Slice the potatoes in half and scoop out the pulp into a medium bowl. Discard the skins. The pulp should equal 2 to 2 ½ cups. Add the sour cream to the potatoes and mash. Add the ham, Cheddar cheese, egg, dry ranch dressing mix, salt, and black pepper. Continue to mix until well incorporated. Crush the cornflakes on a plate.

Lightly grease a cookie sheet. Shape the potato mixture into 1-inch balls. Roll in the cornflakes and place on cookie sheet. Bake for 25 to 30 minutes. Serve warm.

Makes 36 balls.