Ham And Vegetable Spuds
|Baking potatoes||14 Ounce|
|Frozen vegetables pack||1⁄2 Cup (8 tbs)|
|Dried minced onion||1 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Diced fully cooked ham||1⁄3 Cup (5.33 tbs)|
|Processed swiss cheese slice||1 Ounce, torn|
Prick several times with a fork.
Arrange potatoes on a microwave-safe plate.
Micro-cook, uncovered, on 100% power (high) for 8 to 10 minutes or till tender, rearranging once.
Let the potatoes stand while preparing the sauce.
For sauce, place vegetables in a 1-quart microwave-safe casserole.
Cook, covered, on high for 2 to 3 minutes or till vegetables are crisp-tender.
Stir in cornstarch, onion, marjoram, and pepper.
Stir in milk all at once.
Cook, uncovered, on high for 2 to 3 minutes or till thickened and bubbly, stirring after every 30 seconds.
Stir in ham.
Cook, uncovered, on high for 1 minute.
Stir in cheese till melted.
With a hot pad, gently roll potatoes under your hand to loosen pulp.
Cut a lengthwise slit in each potato, then press ends and push up.
Transfer potatoes to individual dinner plates.
Spoon vegetable-ham mixture atop potatoes.