Friday, April 5, 2013

Asparagus and Ham Stuffed Potatoes

Have you ever cooked a meal using just your microwave?  No, I'm not talking about TV dinners here.  I'm talking about a home-cooked from scratch meal.

Today's recipe was the perfect way to use up my remaining Easter ham meat and it was sooooo easy because it was made (almost) entirely in the microwave.  If you don't have leftover ham, you could easily use lunch meat, ham steak, or buy some of that pre-diced ham.  The whole meal is on the table in about 30 minutes and has a good mix of carbs, veggies, meat, and dairy.  Talk about getting in the entire food pyramid!

Honestly I was surprised by how much I loved these.  Just like these potatoes looked visually bursting at the seams, they were also bursting with powerful flavor bits.  I can only imagine the possibilities of this base recipe with other fillings - cheddar, broccoli and chicken; steak, caramelized onions, and blue cheese?  Oh the possibilities of quick, wholesome meals are endless!

I made a few modifications.  The biggest being substituting Greek yogurt for the sour cream.  The nutritional swap is awesome and your tastebuds won't know the difference.  I added more of it and the cheese because I love a creamy potato. For an extra punch, I added parmesan to the topping.  Divine!

Two Years Ago: Spaghetti and Meatballs
Three Years Ago: It was a breakfast themed dinner club with Country Fried Steak and a Belgian Waffle Bar with Strawberry Topping, Pancake Syrup, and more then rounded out with easy Bacon Egg and Toast Cups.

Asparagus and Ham Stuffed Potatoes

Asparagus and Ham Stuffed Potatoes
  • 4 medium russet potatoes (about 8 ounces each) 
  • 1/2 bunch asparagus, trimmed of woody stems and cut into 1/2-inch pieces 
  • 1 cup diced ham 
  • 3/4 cup fat-free Greek yogurt
  • 1 cup shredded Swiss cheese, divided
  • 4 Tablespoons shredded parmesan cheese
  • 1/2 cup chopped fresh chives or green onions, divided 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon white or black pepper 
  1. Use a fork to pierce potatoes all over. Microwave on MEDIUM, turning the potatoes once or twice, until soft, about 20 minutes. 
  2. Meanwhile,steam asparagus in a steamer basket on the stove until just tender, 2 to 3 minutes. 
  3. Combine the steamed asparagus with ham, Greek yogurt, 3/4 cup Swiss cheese, 6 tablespoons chives or green onions, salt and pepper in a bowl. 
  4. When the potatoes are cool enough to handle, cut off the top third then gently scoop out the flesh, leaving enough to keep the sides intact; Combine with the ham mixture.
  5. 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 1 tablespoon of the remaining Swiss cheese and 1 tablespoon of the Parmesan.
  6. Microwave on HIGH until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives or green onions.  If desired
Source: Modified from Eating Well

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