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Loaded Potatoes
Loaded Potatoes
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Prep Time:
12 minutes
Total Time:
20 minutes
Creamy ham and vegetable topped red potatoes, a quick and delightful side dish from Betty Crocker's Heart Healthy Cookbook. Ready in 20 minutes.
Ingredients:
  • 4 medium unpeeled red potatoes
  • 1 package (8 ounces) sliced fresh mushrooms (3 cups)
  • 3/4 cup chopped fully cooked ham
  • 8 medium green onions, sliced (1/2 cup)
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 ounces)
Instructions:
  • Pierce the potatoes with a fork and place them about 1 inch apart in a circle on a paper towel in the microwave. Microwave them uncovered on High for 8 to 10 minutes until tender. Alternatively, bake the potatoes in a 375°F oven for 1 to 1 1/2 hours. Allow the potatoes to cool before handling.
  • As the potatoes are cooking, generously spray a 4-quart Dutch oven with cooking spray and place it over medium-high heat. Sauté the mushrooms in the Dutch oven for 1 minute, stirring often, then lower the heat to medium. Cover and cook for 3 minutes before removing from the heat. Add the ham, green onions, and red pepper to the pot, cover, and allow it to rest for 4 minutes.
  • Slice the baked potatoes in half lengthwise and fluff the insides with a fork. Spread 1 tablespoon of sour cream on each potato half. Top with ham mixture and cheese.

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