You can’t beat a good potato. We substituted the original ham for chicken, still as tasty!
Cook Time: 30 minutes
2 medium russet potatoes (about 8 ounces each)
¼ bunch asparagus (4 ounces), trimmed and cut into ½-inch pieces
1 cup cooked and shredded chicken
¼ cup reduced-fat sour cream
½ cup Screaming Dutchman Low Fat and Low Calorie Gouda, divided
¼ cup chopped fresh chives, divided
⅛ teaspoon salt
⅛ teaspoon white or black pepper
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. Meanwhile, bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes. Combine the steamed asparagus with chicken, sour cream, ¼ cup cheese, 3 tablespoons chives, salt and pepper in a bowl. When the potatoes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together. Place the potato shells in a microwave-safe dish and evenly divide the ham mixture between them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.
No microwave? No problem: Preheat oven to 400°F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes.