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Ham n Swiss-Topped Potatoes

 Ham n Swiss-Topped Potatoes
This is one of husband's favorite light recipes. I often double the sauce to make sure I have some left over. It can easily be reheated to put over a microwaved potato for a quick lunch. -Jill hayses of Westerville, Ohio
6 ServingsPrep: 10 min. Bake: 1-1/4 hours


  • 3 medium baking potatoes (12 ounces each)
  • 2 tablespoons cornstarch
  • 2 cups fat-free milk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon pepper
  • 1/2 cup shredded reduced-fat Swiss cheese
  • 2 cups cubed fully cooked lean ham
  • 2 cups steamed cut fresh asparagus


  • Bake potatoes at 375° for 1 hour or until tender. Meanwhile, in a
  • saucepan, combine the cornstarch and milk until smooth. Bring to a
  • boil over medium heat; cook and stir for 2 minutes or until
  • thickened. Reduce heat; stir in the mustard, pepper and Swiss
  • cheese. Cook and stir until the cheese is melted. Stir in ham and
  • asparagus. Cook for 5 minutes or until heated through. Cut potatoes
  • in half lengthwise; place cut side up and fluff the pulp with a
  • fork. Spoon 2/3 cup sauce over each half. Yield: 6 servings.
Nutritional Facts: One stuffed potato half equals 285 calories, 3 g fat (1 g saturated fat), 19 mg cholesterol, 673 mg sodium, 44 g carbohydrate, 4 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1/2 fat-free milk.