Take advantage of vegetables that are in season such as asparagus, adding it to our ham-and-cheese twice-baked potatoes recipe for two. Absolutely delicious, and it’s also simple to cook.
Serves: 2
Time: 30 minutes
Ingredients
-
- 2 medium russet potatoes
-
- 1/4 bunch asparagus, trimmed and cut into 1/2-inch pieces
-
- 1/2 cup diced ham
-
- 1/4 cup sour cream
-
- 1/2 cup shredded Swiss cheese, divided
-
- 1/4 cup chopped fresh chives, divided
-
- 1/8 teaspoon salt
-
- 1/8 teaspoon black pepper
Read: How to turn potatoes into a health food
Method
Pierce potatoes all over with a fork and microwave on medium, turning once or twice, for about 20 minutes or until soft. Meanwhile, bring one cup of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, about two to three minutes. Combine the steamed asparagus with ham, sour cream, 1/4 cup Swiss cheese, 3 tablespoons chives, salt and pepper in a bowl. When the potatoes are cool, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and mash together. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture between them. Top each stuffed potato with two tablespoons of the remaining cheese. Microwave on high until the filling is hot and the cheese is melted. Garnish with the remaining chives.
