Jalapeño-Ham Stuffed Potatoes

Create a celebration of tastes and textures with jalapeño-studded Monterey Jack cheese, a dollop of sour cream and your favorite ham stuffed in a baked potato.


  • 4 Idaho® potatoes
  • 2 tablespoons margarine or butter
  • 1/2 cup chopped or diced ham
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
  • 1 (8-ounce) carton low-fat sour cream
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper


  1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 12 to 14 minutes. Let cool to touch. Slice away skin from top of each potato; carefully scoop out pulp, leaving shells intact. Mash pulp.
  2. Place margarine in a 1-cup microwave-safe glass measure; microwave at HIGH 20 to 30 seconds, or until melted. Combine margarine, potato pulp, ham, cheese, sour cream, garlic salt and pepper, mixing well. Stuff potato shells with potato mixture.
  3. Place stuffed potatoes on paper towels. Microwave at HIGH 3 minutes, or until thoroughly heated.
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Yield: 4 servings
Calories: 475
Sodium: 719 mg
Fat: 16 g
Protein: 18 g
Cholesterol: 43 g

Photo Credit:
Jean Gottfried
(Recipe Photo Contest Winner)

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