Ww Ham and Cheese Stuffed Potatoes
Indulge in the comforting, protein-packed goodness of WW Ham and Cheese Stuffed Potatoes—a satisfying meal that combines tender baked russet potatoes with a mouthwatering filling of lean diced ham, reduced-fat cheddar cheese, and creamy non-fat Greek yogurt. These guilt-free stuffed potatoes, lightly mashed and seasoned with garlic powder, salt, and pepper, get an extra boost of flavor from unsweetened almond milk and a golden finish in the oven. Perfectly portioned for four servings and ready in just over an hour, this recipe is both Weight Watchers-friendly and easy to prepare. Finished with a sprinkle of fresh green onions, these potatoes are ideal as a hearty main dish or a crowd-pleasing side.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 150 grams Lean ham, diced
- 1 cup Reduced-fat shredded cheddar cheese
- 0.5 cup Non-fat plain Greek yogurt
- 0.25 cup Unsweetened almond milk (or skim milk)
- 4 stalks Green onions, thinly sliced
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 spray Cooking spray
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
Thoroughly wash and dry the russet potatoes. Pierce each potato several times with a fork to allow steam to escape while baking.
Place the potatoes on the prepared baking sheet and bake for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, prepare the filling. In a medium bowl, combine diced ham, shredded cheddar cheese, Greek yogurt, almond milk, garlic powder, salt, and pepper. Mix well until evenly combined.
Remove the baked potatoes from the oven and let them cool slightly, about 5-10 minutes. Carefully slice each potato lengthwise down the center (do not cut all the way through). Gently scoop out the insides of the potatoes, leaving a thin layer to maintain their structure.
Place the scooped potato flesh into a separate bowl. Mash it lightly using a fork or potato masher, then fold it into the ham and cheese mixture. Stir until fully incorporated.
Spoon the filling evenly back into the potato shells and place them back onto the baking sheet. Spray the tops lightly with cooking spray for a golden finish.
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish each stuffed potato with sliced green onions before serving. Enjoy warm!
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.4 g | 11% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 910 mg | 40% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 298 mg | 23% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1073 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
