Garden Vegetable And Ham Stuffed Potatoes Recipe


Difficulty LevelEasyCuisine
Main IngredientInterest Group


 Baking potato4 Medium, scrubbed
 Butter/Margarine1 Tablespoon
 Sliced fresh mushrooms1 Cup (16 tbs)
 Coarsely chopped fresh spinach2 Cup (32 tbs)
 Chopped cooked ham1 Cup (16 tbs)
 Cubed tomato1⁄2 Cup (8 tbs)
 Seasoned salt/Garlic salt1⁄4 Teaspoon
 Pepper1 Dash
 Shredded monterey jack cheese/Colby/blend cheese8 Ounce (2 Cups)

Nutrition Facts

Serving size: Complete recipe

Calories 1651 Calories from Fat 740

% Daily Value*

Total Fat 84 g129.9%

Saturated Fat 50.7 g253.5%

Trans Fat 0 g

Cholesterol 273.2 mg91.1%

Sodium 3194.4 mg133.1%

Total Carbohydrates 144 g47.9%

Dietary Fiber 13.1 g52.4%

Sugars 9.3 g

Protein 88 g176.3%

Vitamin A 225.6% Vitamin C 131.7%

Calcium 178.7% Iron 49.4%

*Based on a 2000 Calorie diet


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.
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.