Southwestern Ham, Cheese, and Potato
- Total Time
Skins on the potatoes adds a touch of fiber,and bell peppers offer a vitamin boost.
olive oil1 tsp
uncooked bell pepper(s)1 item(s), medium, red, seeded and chopped
uncooked bell pepper(s)1 item(s), medium, green, seeded and chopped
uncooked scallion(s)1 cup(s), 1 bunch fresh scallions
fresh cherry tomato(es)1 cup(s), quartered
cooked ham (sliced, cubed, or shredded)¼ pound(s), sliced, cut into strips
chili powder2 tsp
ground cumin2 tsp
black pepper½ tsp, freshly ground
uncooked potato(es)2 large, baking potatoes, scrubbed and thinly sliced
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.