Asparagus & Ham Stuffed Potatoes for Two
http://www.eatingwell.com/recipes/asparagus_ham_potatoes_for_two.html
From EatingWell: March/April 2013Asparagus adds a touch of spring to this overstuffed ham-and-cheese twice-baked potatoes recipe for two. Use another vegetable, such as broccoli, if you prefer.
2 servings, 1 potato each | Active Time: 30 minutes | Total Time: 30 minutes
Ingredients
- 2 medium russet potatoes (about 8 ounces each)
- 1/4 bunch asparagus (4 ounces), trimmed and cut into 1/2-inch pieces
- 1/2 cup diced ham
- 1/4 cup reduced-fat sour cream
- 1/2 cup shredded Swiss cheese, divided
- 1/4 cup chopped fresh chives, divided
- 1/8 teaspoon salt
- 1/8 teaspoon white or black pepper
Preparation
- Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
- 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.
- Combine the steamed asparagus with ham, sour cream, 1/4 cup Swiss cheese, 3 tablespoons chives, salt and pepper in a bowl. When the potatoes 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.
- Place the potato shells in a microwave-safe dish and evenly divide the ham mixture between 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
Per serving : 386 Calories; 13 g Fat; 8 g Sat; 4 g Mono; 56 mg Cholesterol; 45 g Carbohydrates; 23 g Protein; 4 g Fiber; 689 mg Sodium; 1196 mg Potassium
3 Carbohydrate Serving
Exchanges: 3 starch, 1 lean meat, 1 medium fat meat, 1/2 fat