Stuffed Sweet Potatoes

Ingredients
2 large sweet potatoes (8 to 10 ounces each)
1/4 of an 8-ounce package reduced-fat cream cheese (Neufchatel),
softened (2 ounces)
2 teaspoons balsamic vinegar
1 teaspoon dried minced onion
1 teaspoon soy sauce
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 cup diced cooked ham (about 3 ounces)
Milk (optional)
Snipped fresh chives

Directions
1. Scrub potatoes. Prick several times with a fork. Place in a
microwave-safe shallow dish. Micro-cook on 100 percent power (high)
for
8 to 10 minutes, or until tender, rearranging once. Cool slightly. Cut
a
lengthwise slice 2 inches wide from the top of each potato; discard
skin
from slice and place pulp in a medium bowl. Scoop pulp out of each
potato, leaving a 1/4-inch shell. Add the pulp to the same bowl. Mash
the potato pulp with a potato masher or an electric mixer on low
speed.
Add cream cheese, balsamic vinegar, onion, soy sauce, garlic powder,
and
pepper. Beat or stir until smooth. Add ham. (If desired, stir in a
little milk to make of desired consistency.)

2. Spoon the mashed potato mixture into the potato shells, pressing
gently. Return to baking dish. Micro-cook, uncovered, on 100 percent
power (high) for 4 to 5 minutes more or until heated through. Sprinkle
with chives. Makes 2 main-dish servings.



Nutrition facts per serving:
calories: 401
total fat: 11g
saturated fat: 6g
cholesterol: 46mg
sodium: 934mg
carbohydrate: 59g
fiber: 7g
protein: 17g
vitamin A: 441%
vitamin C: 66%
calcium: 8%
iron: 12%
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