Ham and tasty potato bake spuds plus.

Special Meals

Tasty Potatoes Bake

Ham And Potato Bake

Turn a thrifty meal of leftover potatoes into company fare. Add hame, cheese and broccoli and you've got a tasty meal for family.

22 Apr, 2020

healthy foods vegetable pasta salad recipes

Ham And Potato Bake

By Admin 10 Comments

Health Check

Potatoes are full of complex carbohydrates

Broccoli offers a two fold nutritional bonus calcium and fibre

Protein weighs in at 31g

Preparation Time

15 minutes

Baking Time

30 minutes

Recipe Serves 4

1 cup grated low-fat Cheddar cheese

¾ cup low-fat cottage cheese

⅓ cup skim milk

¼ cup 'lite' sour cream

¼ cup sliced spring onions

8 teaspoons grated Parmesan cheese

⅛ teaspoon freshly ground black pepper

2 red-skinned potatoes, cooked and diced (about 2 cups)

1 cup small broccoli florets cooked

1 cup diced cooked lean ham

Preparation & Baking

Preheat oven to 180℃. Spray a 1.5 litre casserole dish with vegetable cooking spray. Set aside.

In a large bowl, combine ¾ cup Cheddar, the cottage cheese, milk, sour cream, spring onions, Parmersan and pepper. Mix.

Add potatoes, broccoli and ham to the cheese mixture. Stir until thoroughly coated. Spoon potato mixture into prepared dish, smoothing the top. Sprinkle the remaining Cheddar over top.

Cover the casserole tightly with foil; bake for 20 minutes. Uncover; bake until golden brown and heated through, about 10 minutes. Serve immediately.

Prepare In Advance

This recipe can be prepared up to a day ahead to end of Step 3 (above), covered with foil, and refrigerated. Bring to room temperature and bake as directed in Step 4 (above).

Per Serving

Cals 334/kj 1400

Carbohydrates 20 g

Fibre 3 g

Protein 31 g

Sodium 1126 mg

Fat 15 g

Cholesterol 60 mg

Bake's Tips

To prepare individual servings, divide potato mixture among 4 small ovenproof dishes. Bake, covered for 10 minutes; remove foil, bake for 5 minutes longer.

Grate hard cheese in a large batches to save time. Place in a rigid plastic container or wrap in a snap-lock wrap; refrigerate for 2 weeks or freeze for 1 month.