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Ham And Vegetable Spuds

chef.alburt's picture
Ingredients
  Baking potatoes 14 Ounce
  Frozen vegetables pack 1⁄2 Cup (8 tbs)
  Cornstarch 2 Teaspoon
  Dried minced onion 1 Teaspoon
  Dried marjoram 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Skim milk 1⁄2 Cup (8 tbs)
  Diced fully cooked ham 1⁄3 Cup (5.33 tbs)
  Processed swiss cheese slice 1 Ounce, torn
Directions

Scrub potatoes.
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.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Main Dish
Method: 
Melted
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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