Ham & Cheese Potato Skins
Yield
12 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | pound |
ham
|
|
| 2 | ounces |
hot chili peppers
|
|
| 2 | ounces |
pimentos
whole |
|
| ½ | cup |
monterey jack cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
dijon mustard
|
|
| 113.4 | g |
ham
|
|
| 57.8 | ml/g |
hot chili peppers
|
|
| 57.8 | ml/g |
pimentos
whole |
|
| 118 | ml |
monterey jack cheese
|
*
|
Directions
Preheat oven to 400℉ (200℃).
Brush insides of potato skins with mustard.
Drain and slice peppers or pimientos.
Top with slices of ham and a few strips of pepper/pimiento.
Sprinkle with cheese.
Bake about 10 minutes on baking sheet, or until cheese is melted and bubbling.
Sprinkle with parsley if you like.
