Asparagus & Ham Stuffed Potatoes

From EatingWell: March/April 2013

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.

Makes: 4 servings, 1 potato each

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

Per serving : 386 calories; 13 g fat ( 8 g sat , 4 g mono ); 56 mg cholesterol; 45 g carbohydrates; 0 g added sugars; 23 g protein; 4 g fiber; 689 mg sodium; 1196 mg potassium.

Nutrition Bonus: Potassium (34% daily value), Vitamin C (32% dv), Calcium (29% dv), Folate (22% dv), Zinc (21% dv), Magnesium (20% dv), Vitamin A (18% dv), Iron (17% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 lean meat, 1 medium fat meat, 1/2 fat

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