Cheddar, Ham and Veggie Stuffed Potatoes
Grill Pan Asparagus and Strawberries
Ingredients
- 6 (8-oz) russet potatoes
- 9 oz low-sodium extra-lean ham, diced
- ½ cup chopped green onions
- 1½ cups chopped red bell pepper
- 1½ cups shredded reduced-fat sharp Cheddar cheese
Instructions
- Pierce potatoes several times with a fork; wrap individually in damp paper towels.
- Microwave at HIGH 15 to 18 minutes or until tender when pierced with a fork.
- Combine ham, onions, bell pepper and cheese in a bowl.
- Cut a lengthwise slit in each potato; push ends to open. Top potatoes with ham mixture.
- Return 4 potatoes to microwave. Cook at HIGH 2 minutes or until cheese melts. Repeat with remaining potatoes.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- ¼ tsp salt
- ¼ tsp pepper
- 1 (16-oz) pkg strawberries, hulled
Side Dish Instructions
- Coat asparagus with cooking spray.
- Heat a grill pan or large nonstick skillet over medium-high heat. Cook asparagus, in 2 batches, 4 minutes or until crisp-tender, turning occasionally.
- Sprinkle with salt and pepper.
- Serve asparagus and strawberries with potatoes.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
50
|
360
|
| Fat (g) | 7 | 1 | 8 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 46 | 11 | 57 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 610 | 100 | 710 |
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