Asparagus 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.

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Ingredient Checklist


Instructions Checklist
  • 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.


No microwave? No problem: Preheat oven to 400°F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes.

Nutrition Facts

385.6 calories; protein 22.7g 45% DV; carbohydrates 45.2g 15% DV; exchange other carbs 3; dietary fiber 3.7g 15% DV; sugars 2.3g; fat 13.3g 21% DV; saturated fat 7.8g 39% DV; cholesterol 55.8mg 19% DV; vitamin a iu 880.3IU 18% DV; vitamin c 18.9mg 32% DV; folate 86mcg 22% DV; calcium 289.1mg 29% DV; iron 2.7mg 15% DV; magnesium 79.7mg 29% DV; potassium 1196.3mg 34% DV; sodium 670.8mg 27% DV; thiamin 0.5mg 50% DV.