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Ham And Vegetable Spuds Recipe
|Baking potatoes||14 Ounce|
|Frozen vegetables pack||1⁄2 Cup (8 tbs)|
|Dried minced onion||1 Teaspoon|
|Dried marjoram||1⁄4 Teaspoon, crushed|
|Skim milk||1⁄2 Cup (8 tbs)|
|Diced fully cooked ham||1⁄3 Cup (5.33 tbs)|
|Processed swiss cheese slice||1 Ounce, torn|
Serving size: Complete recipe
Calories 653 Calories from Fat 106
% Daily Value*
Total Fat 12 g18.1%
Saturated Fat 1.2 g6.1%
Trans Fat 0 g
Cholesterol 2.3 mg
Sodium 153 mg6.4%
Total Carbohydrates 103 g34.4%
Dietary Fiber 8.3 g33.1%
Sugars 14 g
Protein 36 g72.5%
Vitamin A 19.3% Vitamin C 51.2%
Calcium 24.9% Iron 25.7%
*Based on a 2000 Calorie diet
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.