Southwestern Ham, Cheese, and Potato

SmartPoints® value per serving
Total Time
1 hr 2 min
7 min
55 min
Skins on the potatoes adds a touch of fiber,and bell peppers offer a vitamin boost.


Olive oil

1 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 powder

2 tsp

Ground cumin

2 tsp

Black pepper

½ tsp, freshly ground

Uncooked potato(es)

2 large, baking potatoes, scrubbed and thinly sliced

Shredded fat-free Cheddar cheese

½ cup(s)


  1. Preheat the oven to 350°F. Spray an 8-inch-square baking dish with nonstick spray.
  2. 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.
  3. 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.


A simple green salad will complete the meal.