| Cook Time | 30-35 minutes |
| Servings |
servings
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Ingredients
- 4 10 oz russet potatoes scrubbed
- 1/2 lb Fresh Asparagus Trimmed
- 1 1/2 Cups Diced Smoked Ham about 6 oz
- 1/2 cup Light Sour Cream
- 3/4 cup Parmesan Cheese Shredded divided
- 1/2 cup Fresh Green Onions Chopped / divided
- 1/4 tsp black pepper
Ingredients
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Instructions
- Instructions: 1. Pierce potatoes all over with a fork. Microwave on medium power 20 minutes or until tender when pierced with a fork, turning after 10 minutes. 2.Meanwhile, cut asparagus into 1 inch pieces. Cook in boiling water to cover 2 minutes or until just tender. Drain well. 3. Split potatoes, and let cool slightly. Scoop out pulp, leaving a 1 inch shell, and place potato pulp in a large bowl. 4. Add asparagus, ham, sour cream,1/2 cup Parmesan cheese, 1/4 cup green onions, and the pepper to potato pulp, stirring and mashing until well blended. Fill Potato shells evenly with mixture, and sprinkle each with 1 tablespoon Parmesan cheese. 5. Microwave on high power 2 to 4 minutes or until cheese is melted and potatoes are thoroughly heated. Sprinkle with remaining green onions. *Recipe is prepared by registered dietitians from St. Vincent's Health System. Nutrition (per serving) 400 calories; 11g total fat; 6 g saturated fat; 21 g protein; 56 g carbohydrate; 6 g fiber; 890 mg sodium.
Recipe Notes
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