1. Pierce potatoes all over with a fork. Microwave on medium power 20 minutes or until tender when pierced with a fork, turning after 10 minutes.
2.Meanwhile, cut asparagus into 1 inch pieces. Cook in boiling water to cover 2 minutes or until just tender. Drain well.
3. Split potatoes, and let cool slightly. Scoop out pulp, leaving a 1 inch shell, and place potato pulp in a large bowl.
4. Add asparagus, ham, sour cream,1/2 cup Parmesan cheese, 1/4 cup green onions, and the pepper to potato pulp, stirring and mashing until well blended. Fill Potato shells evenly with mixture, and sprinkle each with 1 tablespoon Parmesan cheese.
5. Microwave on high power 2 to 4 minutes or until cheese is melted and potatoes are thoroughly heated. Sprinkle with remaining green onions.
*Recipe is prepared by registered dietitians from St. Vincent's Health System.
Nutrition (per serving)
400 calories; 11g total fat; 6 g saturated fat; 21 g protein; 56 g carbohydrate; 6 g fiber; 890 mg sodium.