Ham and Asparagus Stuffed Potatoes

Makes 4 servings


  • 4 (10-oz) Idaho potatoes, scrubbed
  • ½ lb. fresh asparagus, trimmed
  • 1 ½ cups diced smoked ham (about 6 oz.)
  • ½ cup light sour cream
  • ¾ cup shredded Parmesan cheese, divided
  • ½ cup chopped fresh green onions, divided
  • ¼ teaspoon pepper



  1. Pierce potatoes all over with a fork. Microwave on medium power 20 minutes or until tender when pierced with a fork, turning after 10 minutes.
  2. Meanwhile, cut asparagus into 1-inch pieces. Cook in boiling water to cover 2 minutes or until just tender. Drain well.
  3. Split potatoes, and let cool slightly. Scoop out pulp, leaving a 1-inch shell, and place potato pulp in a large bowl.
  4. Add asparagus, ham, sour cream, ½ cup Parmesan cheese, ¼ cup green onions, and the pepper to potato pulp, stirring and mashing until well blended. Fill potato shells evenly with pulp mixture, and sprinkle each with 1 tablespoon Parmesan cheese.
  5. Microwave on high power 2 to 4 minutes or until cheese is melted and potatoes are thoroughly heated. Sprinkle with remaining green onions.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]:

400 calories; 11 g total fat; 6 g saturated fat; 21 g protein;

56 g carbohydrate; 6 g fiber; 890 mg sodium