Ham and Vegetable Stuffed Potatoes

Ingredients

• 4 russet potatoes, 5 to 7 ounces each
• 2 teaspoons butter
• 1/4 cup chopped onion
• 1/2 cup sliced mushrooms
• 1 cup cooked  ham, cubes
• 1 cup small broccoli floret
• 1 cup coarsely chopped fresh spinach
• 1 cup milk (divided use)
• 2 tablespoons cornstarch
• 1/4 teaspoon dried thyme leaves
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 2 ounces swiss cheese, finely chopped

Directions

1. 1

   Preheat oven to 400°F Scrub potatoes and prick. (I brush mine with oil and season with salt -- place a tray under them to catch any dripping oil).

2. 2

   Bake 1 to 11/4 hours or until done.

3. 3

   Melt butter in medium skillet over medium heat.

4. 4

   Add onion and cook, stirring until onions are translucent.

5. 5

   Stir in mushrooms and cook until onion is tender.

6. 6

   Stir in ham and broccoli and cook until broccoli is tender.

7. 7

   Stir in spinach and cook just until wilted.

8. 8

   Stir together 1/4 cup cold milk and cornstarch; blend until completely dissolved.

9. 9

   Stir cornstarch mixture into skillet and cook, stirring constantly, until mixture bubbles.

10. 10

    Stir in remaining milk and cook until mixture bubbles and thickens.

11. 11

    Stir in seasonings and cheese. Cook over low heat until cheese is melted. Split potatoes and push gently to open. Spoon mixture over potatoes.