Ham and Vegetable Stuffed Potatoes Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 400°F Scrub potatoes and prick. (I brush mine with oil and season with salt - place a tray under them to catch any dripping oil).
Bake 1 to 11/4 hours or until done.
Melt butter in medium skillet over medium heat.
Add onion and cook, stirring until onions are translucent.
Stir in mushrooms and cook until onion is tender.
Stir in ham and broccoli and cook until broccoli is tender.
Stir in spinach and cook just until wilted.
Stir together 1/4 cup cold milk and cornstarch; blend until completely dissolved.
Stir cornstarch mixture into skillet and cook, stirring constantly, until mixture bubbles.
Stir in remaining milk and cook until mixture bubbles and thickens.
Stir in seasonings and cheese. Cook over low heat until cheese is melted. Split potatoes and push gently to open. Spoon mixture over potatoes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.62 Kcal (1041 kJ)
Calories from fat	63.91 Kcal
		% Daily Value*
Total Fat	7.1g	11%
Cholesterol	32.36mg	11%
Sodium	619.23mg	26%
Potassium	684.47mg	15%
Total Carbs	26.24g	9%
Sugars	5.04g	20%
Dietary Fiber	2.68g	11%
Protein	19.59g	39%
Vitamin C	41.2mg	69%
Iron	1.3mg	7%
Calcium	229.9mg	23%

Amount Per 100 g
Calories	97.35 Kcal (408 kJ)
Calories from fat	25.03 Kcal
		% Daily Value*
Total Fat	2.78g	11%
Cholesterol	12.67mg	11%
Sodium	242.47mg	26%
Potassium	268.01mg	15%
Total Carbs	10.28g	9%
Sugars	1.97g	20%
Dietary Fiber	1.05g	11%
Protein	7.67g	39%
Vitamin C	16.1mg	69%
Iron	0.5mg	7%
Calcium	90mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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