Ham & Vegetable Stuffed Potatoes
Source: Appleton Post Crescent
Ingredients
- 4 large russet potatoes
- 2 Tbls. butter
- 1/4 c. chopped onion
- 1/2 c. sliced mushrooms
- 1 c. lean fully cooked ham cubes
- 1 c. small broccoli florets
- 1 c. coarsely chopped fresh spinach
- 1 c. milk, divided (1/4 & 3/4 cups)
- 2 Tbls. cornstarch
- 1/4 t. dried thyme leaves
- 1/2 t. dry mustard
- 1/4 t. pepper
- 1/3 c. Swiss cheese, shredded
Instructions
Preheat oven to 400 degrees. Scrub potatoes and prick. Bake 1 to 1-1/4 hours or until done.
Melt butter in medium skillet over medium heat. Add onions and cook stirring until onions are translucent. Stir in mushrooms and cook until onion is tender. Stir in ham and broccoli and cook until broccoli is tender. Stir in spinach and cook just until wilted.
Stir together 1/4 c. cold milk and cornstarch; blend until completely dissolved. Stir cornstarch mixture into skillet and cook, stirring constantly until mixture bubbles. Stir in remaining milk (3/4 cup) and cook until mixture bubbles and thickens. Stir in seasonings and cheese. Cook over low heat until cheese is melted.
Split potatoes and push gently to open. Spoon mixture over potato halves and serve.