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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Adding ham to these veggie-topped potatoes makes them a complete meal-in-one, says Barbara Schindler from her home in Napoleon, Ohio. With plenty of cheese and a tasty sauce, too, they're sure to satisfy even the biggest appetites at dinnertime. Ingredients:
4 large baking potatoes (about 3 pounds) |
2-1/2 cups california-blend vegetables |
2 cups cubed fully cooked ham |
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted |
1/2 cup shredded cheddar cheese |
1/4 teaspoon garlic powder |
1/4 teaspoon pepper |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 12-14 minutes or until tender, turning once. Meanwhile, in a small saucepan, combine the remaining ingredients. Cook and stir over medium-low heat until cheese is melted.
2. Cut an X in the top of each potato; fluff pulp with a fork. Top with vegetable mixture. Yield: 4 servings.
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