Ham & Cheese Stuffed Potato Skins
Ingredients
- 2 Washington State Russet Potatoes
- 1/2 cup 2% Greek yogurt
- 4 tsp Dijon mustard, divided
- 2 cloves garlic, minced
- 1 tsp each salt and pepper, divided
- 2 cups shredded Swiss cheese, divided
- 1 cup chopped cooked ham
- 2 tbsp finely chopped fresh chives
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 6 cups mixed salad greens
- 1/2 cup halved cherry tomatoes
Directions
- Pierce each potato several times with fork. Microwave on High for about 20 minutes or until fork-tender. Using tongs or oven mitts, transfer to cutting board. Let cool slightly.
2. Set oven rack in middle of oven; preheat broiler to high.
- Cut each potato in half horizontally. Scoop out pulp into bowl, keeping skins intact. Add yogurt, 2 tsp mustard, garlic, and 1/2 tsp each salt and pepper to bowl; mash until smooth. Stir in 1 cup cheese, ham and chives.
- Divide potato mixture evenly among potato shells. Place on foil-lined baking sheet. Sprinkle tops with remaining cheese. Broil for about 3 minutes or until cheese starts to melt.
Whisk together oil, vinegar, and remaining mustard, salt and pepper in large bowl. Just before serving, add greens and tomatoes to bowl, tossing until lightly coated.
Serve potato skins with salad.
