Southwestern Ham, Cheese, and Potato
- Total Time
- 1:02
- Prep
- 0:07
- Cook
- 0:55
- Serves
- 4
- Difficulty
- Easy
Skins on the potatoes adds a touch of fiber,and bell peppers offer a vitamin boost.
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olive oil1 tsp
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uncooked bell pepper(s)1 item(s), medium, red, seeded and chopped
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uncooked bell pepper(s)1 item(s), medium, green, seeded and chopped
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uncooked scallion(s)1 cup(s), 1 bunch fresh scallions
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fresh cherry tomato(es)1 cup(s), quartered
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cooked ham (sliced, cubed, or shredded)¼ pound(s), sliced, cut into strips
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chili powder2 tsp
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ground cumin2 tsp
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black pepper½ tsp, freshly ground
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uncooked potato(es)2 large, baking potatoes, scrubbed and thinly sliced
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shredded fat-free Cheddar cheese½ cup(s)
- Preheat the oven to 350°F. Spray an 8-inch-square baking dish with nonstick spray.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the red and green bell peppers and scallions and cook, stirring occasionally, until softened, about 5 minutes. Add the tomatoes, ham, chili powder, cumin, and ground pepper; cook until heated through, about 2 minutes.
- Spread half of the potatoes in the baking dish, top with half of the bell pepper mixture. Repeat layering once more. Cover with foil and bake until the potatoes are tender, about 45 minutes. Uncover, sprinkle with the cheese, and bake until the cheese is lightly browned, about 10 minutes longer.