Ask at the deli counter for a 5 oz (150 g) piece of ham, about ½ inch
(1 cm) thick. When sprinkling the cheese, don't worry if some misses the potatoes and gets on the baking sheet – it makes a nice crispy edge.
- Portion size 48 servings
- 24 fingerling potatoes scrubbed (about 1-1/2 lb/750 g)
- 1/2 cup finely diced Black Forest ham
- 2 green onions thinly sliced
- 1 cup shredded old white Cheddar cheese
MethodIn saucepan of boiling salted water, cook potatoes until tender, about
12 minutes. Drain and let cool enough to handle.
Halve lengthwise. Using spoon, scoop out flesh, leaving about ¼-inch (5 mm) thick walls. Divide ham and green onions among potatoes; sprinkle with cheese.
Bake on baking sheet in 475°F (240°C) oven until cheese is melted and bubbling and edges are crisp
and golden, about 18 minutes.
Nutritional facts per piece: about
- Sodium 54 mg
- Protein 1 g
- Calories 20.0
- Total fat 1 g
- Potassium 46 mg
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 1.0
- Vitamin C 2.0