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

386 calories; 13.3 g total fat; 7.8 g saturated fat; 56 mg cholesterol; 671 mg sodium. 1196 mg potassium; 45.2 g carbohydrates; 3.7 g fiber; 2 g sugar; 22.7 g protein; 880 IU vitamin a iu; 19 mg vitamin c; 86 mcg folate; 289 mg calcium; 3 mg iron; 80 mg magnesium; 1 mg thiamin;