Ham n Swiss-Topped Potatoes |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is one of husband's favorite light recipes. I often double the sauce to make sure I have some left over. It can easily be reheated to put over a microwaved potato for a quick lunch. -Jill hayses of Westerville, Ohio Ingredients:
3 medium baking potatoes (12 ounces each) |
2 tablespoons cornstarch |
2 cups fat-free milk |
1 tablespoon dijon mustard |
1/2 teaspoon pepper |
1/2 cup shredded reduced-fat swiss cheese |
2 cups cubed fully cooked lean ham |
2 cups steamed cut fresh asparagus |
Directions:
1. Bake potatoes at 375° for 1 hour or until tender. Meanwhile, in a saucepan, combine the cornstarch and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the mustard, pepper and Swiss cheese. Cook and stir until the cheese is melted. Stir in ham and asparagus. Cook for 5 minutes or until heated through. Cut potatoes in half lengthwise; place cut side up and fluff the pulp with a fork. Spoon 2/3 cup sauce over each half. Yield: 6 servings.
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