1 (8 ounce) package refrigerated dough sheets
4 potatoes, peeled and mashed
1 tablespoon butter
2 cubes chicken bouillon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup cubed cooked ham
1 tablespoon lemon juice
Preheat oven to 425 degrees F (220 degrees C).
Shape dough into balls about 1/2 inch thick, and place them 1 inch apart onto ungreased baking sheets. Bake in preheated oven for 20 minutes, or until firm.
Meanwhile, melt butter and pour the potatoes and garlic into 2 quart saucepan; saute for about 4 minutes, stirring frequently. Slowly drizzle either the mixture or lemon juice over the potatoes; sprinkle with salt and ground black pepper to taste.
When the potatoes, garlic and lemon juices have chilled enough time to combine (about 1 hour), break up pea sized pieces of baked potato and scoop out soft. Add ham and lemon juice to the potato mixture; mix together. Serve immediately.
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