Here’s a another way to use your leftover ham.
4 medium russet potatoes (about 8 ounces each)
1/2 bunch asparagus, trimmed and cut into 1/2-inch pieces
1 cup diced ham
1/2 cup reduced-fat sour cream
1 cup shredded Swiss cheese, divided
1/2 cup chopped fresh chives, divided
1/4 tsp salt
1/4 tsp white or black pepper
- Pierce potatoes all over with a fork. Steam it until soft, about 20 minutes.
- Meanwhile, bring two inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes.
- Combine the steamed asparagus with ham, sour cream, 1/2 cup Swiss cheese, six tablespoons chives, salt and pepper in a bowl. When the potatoes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together.
- Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.
Source: People’s Journal Pinoy Lifestyle Page