Ham Stuffed Potatoes
Yield
4 servingsPrep
20 minCook
90 minReady
2 hrsLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
eggs
separated |
|
| ½ | cup |
ham
cooked, finely chopped |
*
|
| ¼ | cup |
milk
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 1 | each |
eggs
separated |
|
| 118 | ml |
ham
cooked, finely chopped |
*
|
| 59 | ml |
milk
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Scrub potatoes thoroughly, and rub skins with oil; bake at 400℉ (200℃) for 1 to 1¼ hours or until done.
Allow to cool to touch.
Slice skin away from top of each potato.
Carefully scoop out pulp, leaving shells intact; mash pulp.
Beat egg yolks; add ham, milk, salt, and pepper.
Stir into potato pulp, mixing well.
Beat egg white until stiff peaks form; fold into potato mixture.
Stuff shells with mixture.
Bake at 450℉ (230℃) for 10 minutes or until lightly browned.
