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Garden Vegetable And Ham Stuffed Potatoes

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Ingredients
  Baking potato 4 Medium, scrubbed
  Butter/Margarine 1 Tablespoon
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Coarsely chopped fresh spinach 2 Cup (32 tbs)
  Chopped cooked ham 1 Cup (16 tbs)
  Cubed tomato 1⁄2 Cup (8 tbs)
  Seasoned salt/Garlic salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Shredded monterey jack cheese/Colby/blend cheese 8 Ounce (2 Cups)
Directions

MICROWAVE DIRECTIONS:
Pierce potatoes with fork; place on microwave-safe roasting rack.
Microwave on HIGH for 5 minutes; turn potatoes.
Microwave on HIGH an additional 5 to 7 minutes or until tender; keep warm.
Place margarine in 2-quart microwave-safe casserole or large bowl.
Microwave on HIGH for 30 to 45 seconds or until melted.
Stir in mushrooms.
Microwave on HIGH for 45 to 60 seconds or until mushrooms are thoroughly heated.
Add spinach, ham, tomato, salt and pepper; toss lightly.
Microwave on HIGH for 1 1/2 to 2 1/2 minutes or until spinach is wilted, stirring once halfway through cooking.
Cut potatoes in half lengthwise, cutting to but not through bottom of potatoes.
Mash slightly with fork.
Place each on plate; sprinkle with cheese.
Using slotted spoon, divide vegetable mixture evenly over potatoes.
CONVENTIONAL DIRECTIONS:
Heat oven to 400°F.
Pierce potatoes with fork.
Bake at 400°F. for 45 to 55 minutes or until tender.
Meanwhile, melt margarine in large skillet over medium heat.
Add mushrooms; cook and stir until mushrooms are thoroughly heated.
Add spinach, ham, tomato, salt and pepper; toss lightly.
Cook and stir 2 to 3 minutes or until spinach is wilted.
Serve as directed above.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Ham
Interest: 
Quick

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