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| Baked Potatoes with Ham and Swiss Cheese By Catherine Chandler Catherine introduced this recipe to the tunnels one chilly Fall day. She brought William, a huge harvest of potatoes, that she had gotten from the Farmers Market on the Lower East Side, in the municipal parking lot, at Broome and Ludlow Streets. She had ordered this delicious version of a baked potato, at a local restaurant, and wanted to share it with Vincent and his community. So she brought down all the needed provisions, along with this recipe for William to follow. Everyone enjoyed it, and it is now added as a healthy mainstay to William's regualar recipes. INGREDIENTS 4 baking potatoes (about 1-1/2 pounds) 1 cup diced ham (about 6 ounces) 1 cup (4 ounces) shredded Swiss cheese 1/2 cup thinly sliced green onions 1/2 cup sour cream 1/4 teaspoon freshly ground black pepper INSTRUCTIONS Pierce potatoes with a fork If microwaving: Arrange taters in a circle on paper towels in microwave oven Microwave on high for 16 minutes or until done rearranging potatoes after 8 minutes Let stand 5 minutes or If using a conventional oven: Bake at 375 for 45 to 60 minutes, or, until soft when pressed let stand 5 minutes THEN Cut each potato in half lengthwise scoop out pulp, leaving a 1/4-inch-thick shell Combine potato pulp, ham, 1/2 cup cheese, 1/3 cup green onions, sour cream, and pepper NEXT Spoon the potato mixture into shells Combine 1/2 cup cheese and remaining green onions, and sprinkle over potatoes Place potatoes on a baking sheet broil 4 minutes or until golden brown Thanks Catherine...I am gonna try it too and feed it to my family! Taste of the Tunnels Index |
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