Ingredients Jump to Instructions ↓

  1. 2 large baking potatoes

  2. 1/2 cup cubed deli ham

  3. 1/4 cup chopped sweet onion

  4. 1/4 cup chopped celery

  5. 1/4 cup chopped sweet red pepper

  6. 1 tablespoon olive oil

  7. 2 ounces reduced-fat cream cheese

  8. 2 tablespoons cream-style cottage cheese

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon pepper

  11. 1/4 cup shredded sharp cheddar cheese

  12. 2 tablespoons shredded Swiss cheese

  13. 2 tablespoons 2% milk

  14. 1 tablespoon shredded Parmesan cheese

  15. 1 teaspoon minced fresh basil

Instructions Jump to Ingredients ↑

  1. Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When potatoes are cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. In a large skillet, saute the ham, onion, celery and red pepper in oil until vegetables are tender. Set aside. In a large bowl, mash the pulp with cream cheese, cottage cheese, salt and pepper. Stir in the ham mixture, cheddar cheese, Swiss cheese, milk and Parmesan cheese. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with basil. Yield: 2 servings.


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