Stuffed: Ham & Swiss Loaded Potatoes
Source of Recipe
fooddownunder.com
List of Ingredients
4 baking potatoes (about 1-1/2 pounds)
1 cup diced 33%-less-sodium ham (about 6 ounces)
1 cup shredded Swiss cheese (4 ounces) divided
1/2 cup thinly sliced green onions divided
1/2 cup nonfat sour cream
1/4 tsp freshly ground black pepper Recipe
1. 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.
2. Preheat broiler.
3. 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.
4. 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. Yield: 4 servings (serving size: 2 potato halves).
Tips: Select green onions (a.k.a. scallions) with bright green tops. They will keep for up to 5 days when stored in a plastic bag in the refrigerator. Don't wash them until you're ready to use them. Trim off the roots (unless otherwise specified), and use both the green and white parts-the white part has a stronger flavor.
Buy potatoes that are free of blemishes, sprouts, and cracks. Don't use potatoes with a green tinge: This shows that the potatoes have been exposed to light for a prolonged period of time and contain solanine (a toxic alkaloid). Store potatoes in a cool, dark place (a drawer or low cabinet in the kitchen) for up to 2 weeks.
Storing potatoes in the refrigerator will make them taste sweet; storing them with onions will make them rot more quickly.
|
|
member logon
