Ham and asparagus stuffed potatoes

From Eating Well

INGREDIENTS

• 2 medium russet potatoes (about 8 ounces each)
• 3 stalks asparagus (4 ounces), trimmed and cut into 1/2-inch pieces (or broccoli)
• handful of baby spinach, chopped
• 1/2 cup diced ham
• 1/4 cup reduced-fat sour cream
• 1/2 cup shredded Swiss cheese (or other white cheese), divided
• 1/4 cup chopped fresh chives, divided (optional)
• 1/8 teaspoon salt
• 1/8 teaspoon white or black pepper

PREPARATION

1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
2. 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.
3. 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 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.
4. 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.

Notes from Jill's Kitchen: I switched out the asparagus for broccoli (because it is winter and finding cheap asparagus in winter? Not happening. Turns out it was a delicious switch and I have no regrets. In fact, I probably have the opposite of regrets because it was a wonderful dinner and it stayed perfectly within our weekly grocery budget. Other than the great asparagus/broccoli switch, everything else worked just as well. I did not put cheese on top after re-stuffing the potatoes because I am not that big of a fan of cheese and I baked the stuffed potatoes in the oven for about 15 minutes instead of the microwave, because: flavor. Microwaves can only do so much for me, you know? Hmmm, what else to say... I think that is about it for now. My full stomach and I bid you adieu!

5/20- I made these again, finally and they were pretty great again. I did asparagus this time, since it is in season now, and I also added some spinach. I used greek yogurt instead of sour cream, and while that substitute works well in a lot of things, I think for this I prefer the low-fat sour cream.