- 4 red or Yukon Gold potatoes (6 ounces each)
- 1 teaspoon canola oil
- 1 cup extra lean diced ham
- 1/3 cup water
- 1/2 cup fat-free sour cream
- 1/2 cup finely chopped green onions (green and white parts)
- 2 ounces shredded reduced-fat sharp Cheddar cheese
Pierce potatoes all over with fork. Place potatoes on microwave-safe plate and cook on HIGH 10 to 11 minutes or until tender when pierced with fork.
Meanwhile, heat oil in medium nonstick skillet over medium-high heat. Brown ham, stirring occasionally. Remove to small bowl. Add water to skillet and bring to a boil, scraping bottom and side of skillet. Boil 1 minute or until reduced to 2 tablespoons; pour over ham.
Split potatoes almost in half; fluff with fork. Top evenly with ham mixture, sour cream, onions and Cheddar cheese.
Note: Red potatoes are good for boiling and mashing because of their low starch and high moisture content. Yukon Gold potatoes have a rich, moist texture that is also ideal for mashing.
Yield: 4 servings. Serving size: 1 potato.
Nutrition Facts Per Serving:
Calories: 323, Carbohydrates: 43 g, Protein: 17 g, Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 40 mg, Sodium: 620 mg, Fiber: 4 g
Exchanges per serving: 3 Bread/Starch, 1 Fat, 1 Meat.
Copyright Diabetic Cooking.