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Asparagus & Ham Stuffed Potatoes

MK8296_Ardito

Asparagus adds a touch of spring to this overstuffed ham-and-cheese twice-baked potatoes recipe. Use another vegetable, such as broccoli, if you prefer.

Servings

4 servings, 1 potato each

Prep Time

30 minutes

Total Time

30 minutes

Ingredients

  • 4medium russet potatoes (about 8 ounces each)
  • 1/2bunch asparagus, trimmed and cut into 1/2-inch pieces
  • 1cup diced ham
  • 1/2cup reduced-fat sour cream
  • 1cup shredded Swiss cheese, divided
  • 1/2cup chopped fresh chives, divided
  • 1/4teaspoon salt
  • 1/4teaspoon white or black pepper

Instructions

  1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
  2. Meanwhile, bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes.
  3. Combine the steamed asparagus with ham, sour cream, 1/2 cup Swiss cheese, 6 tablespoons chives, salt and pepper in a bowl. When the pota toes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together.
  4. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.

Nutrition Facts

Per serving (recipe makes 4 servings, 1 potato each)

Calories 386kcal
Carbohydrate Total 45g
Added Sugars 0g
Fiber 4g
Total Fat 13g
Saturated Fat 8g
Mono Saturated Fat 4g
Cholesterol 56mg
Sodium 689mg
Protein 23g
Potassium 1196mg
Calcium 289mg
Chromium 2mcg
Folate 86mcg
Omega-6 1g
Vitamin E 1mg
Zinc 3mg
Vitamin B3 4mg