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Ham n Swiss-Topped Potatoes

This is one of husband’s favorite recipes. I often double the sauce to make sure I have some left over. It reheats easily to top a microwaved potato for a quick lunch. —Jill Hayes, Westerville, Ohio
  • Total Time
    Prep: 10 min. Bake: 1-1/4 hours
  • Makes
    6 servings


  • 3 large 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 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; add mustard, pepper and Swiss cheese. Cook and stir until cheese is melted.
  • Stir in ham and asparagus; heat 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.
Nutrition Facts
1 serving: 269 calories, 3g fat (1g saturated fat), 33mg cholesterol, 692mg sodium, 41g carbohydrate (7g sugars, 5g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1/2 fat-free milk.

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