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Ham n Swiss-Topped Potatoes

By: Jill Hayes  
"This is one of husband's favorite light recipes. I often double the sauce to make sure I have some left over. It can easily be reheated to put over a microwaved potato for a quick lunch. -Jill hayses of Westerville, Ohio"

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (1)

Rate/Review | 40 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr
Ready In:
1 Hr 10 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 3 medium baking potatoes
  • 2 tablespoons cornstarch
  • 2 cups fat-free milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 cup shredded reduced fat Swiss cheese
  • 2 cups cubed fully cooked lean ham
  • 2 cups steamed cut fresh asparagus

Directions

  1. Bake potatoes at 375 degrees F for 1 hour or until tender. Meanwhile, in a saucepan, combine the cornstarch and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the mustard, pepper and Swiss cheese. Cook and stir until the cheese is melted. Stir in ham and asparagus. Cook for 5 minutes or until heated through. Cut potatoes in half lengthwise; place cut side up and fluff the pulp with a fork. Spoon 2/3 cup sauce over each half.

Footnotes

  • Nutritional Analysis: One stuffed potato half equals 285 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 673 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1/2 fat-free milk.
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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2007 by Caroline C 
I don't know if I've been eating too much asparagus recently, but I didn't like it in this at... MORE

 
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