Double-Cheese Potatoes with Ham

Double-Cheese Potatoes with Ham

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From: Diabetic Living Magazine

These twice-baked potatoes are flavored with herb cheese, lean ham and delicious cheddar cheese.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 6-ounce baking potatoes, scrubbed and pierced with a fork in several areas
  • 4 21-gram wedges light garlic and herb spreadable cheese, such as Light Laughing Cow®
  • ½ cup finely chopped green onions (green and white parts total)
  • 1 tablespoon extra-virgin olive oil (see Tip) (optional)
  • ½ teaspoon coarsely ground black pepper
  • ¼ teaspoon salt
  • ½ cup fat-free milk
  • ¼ cup diced extra lean ham
  • ⅓ cup shredded reduced-fat sharp Cheddar cheese

Preparation

  • Prep

  • Ready In

  1. Wrap each potato in a paper towel, place on a microwave-safe plate and microwave on high setting 10 to 12 minutes or until tender when pierced with a fork. Cut each potato in half lengthwise and scoop out the pulp of the potatoes. Use a clean dish cloth to hold the potatoes while scooping out hot potatoes.
  2. Return the "shells" to the microwave-safe plate. Place the potato pulp in a medium mixing bowl with the herb cheese, onions, oil (if using), pepper and salt. Using a fork or potato masher, mix until well blended. Gradually add the milk and mash until completely blended. Spoon potato mixture evenly among each shell; sprinkle evenly with the ham and cheese. Microwave on high for 3 minutes or until cheese has melted.
  • Tip: The addition of the oil gives a bit more creaminess to the dish and an extra layer of flavor.

Nutrition information

  • Serving size: 2 potato halves
  • Per serving: 217 calories; 4 g fat(2 g sat); 4 g fiber; 34 g carbohydrates; 11 g protein; 39 mcg folate; 20 mg cholesterol; 4 g sugars; 351 IU vitamin A; 36 mg vitamin C; 215 mg calcium; 2 mg iron; 592 mg sodium; 867 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value), Calcium (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 lean protein, 1 starch

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