Stuffed Ham and Cheese Potatoes
Most kids are fans of potatoes, and these nourishing volcano-like stuffed examples are a fun lunch idea. Pack it in a heatproof container for your child to warm up in microwave at school. Add celery and carrot sticks and an apple and your child with be the envy of the class.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 305 |
| pro | 14 g |
| total fat | 10 g |
| sat. fat | 6 g |
| carb | 42 g |
| fibre | 4 g |
| chol | 39 mg |
| sodium | 630 mg |
| % RDI: | - |
| calcium | 15% |
| iron | 14% |
| vit A | 8% |
| vit C | 33% |
| folate | 15% |
-
4 baking potatoes (about 2 lb/1 kg)
1/3 cup (75 mL) milk
1/3 cup (75 mL) light herbed cream cheese
1/4 tsp (1 mL) each salt and pepper
3 oz (90 g) piece ham or pastrami, diced
2/3 cup (150 mL) frozen corn
2 green onions, thinly sliced
1/2 cup (125 mL) shredded cheese, such as Cheddar
Preparation:
Scrub potatoes; prick all over with fork. Microwave at high, turning potatoes halfway through, until tender, about 14 minutes.
Cut off top third lengthwise of each potato; scoop out larger portion into bowl, leaving about 1/4-inch (5 mm) thick walls. Scoop out potato from tops into bowl; discard top skins.
Add milk, cream cheese, salt and pepper to potatoes; mash until smooth. Stir in ham, corn and half of the onions.
Scoop mashed potatoes back into skins, mounding tops. Sprinkle with cheese and remaining onions.
Bake in 450°F (230°C) oven or toaster oven until hot and cheese is melted, about 10 minutes.
Additional Information
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