Piled high with ham, cheese, and sour cream, this filling dish makes for an easy weeknight supper when paired with a salad. Using a microwave to cook the potatoes first saves more than an hour of baking time.
Yield: 4 servings (serving size: 2 potato halves)
Ingredients
- 4 baking potatoes (about 1 1/2 pounds)
- 1 cup diced 33%-less-sodium ham (about 6 ounces)
- 1 cup (4 ounces) shredded Swiss cheese, divided
- 1/2 cup thinly sliced green onions, divided
- 1/2 cup fat-free sour cream
- 1/4 teaspoon freshly ground black pepper
Preparation
Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
Preheat broiler.
Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper.
Spoon the potato mixture into shells. Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes. Place potatoes on a baking sheet; broil 4 minutes or until golden.
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