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© Meredith Corporation. All rights reserved. Used with permission.
(4 servings, 1 potato each)
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes.
Meanwhile, bring 2 inches of water to a boil in a large saucepan fitted with a steamer basket. Add asparagus, cover and steam until just tender, 2 to 3 minutes.
Combine the steamed asparagus with ham, sour cream, 1/2 cup Swiss cheese, 6 tablespoons chives, salt and pepper in a bowl. When the pota toes are cool enough to handle, cut off the top third, then gently scoop out the flesh; add to the bowl with the ham mixture and gently mash together.
Place the potato shells in a microwave-safe dish and evenly divide the ham mixture among them. (They will be very well stuffed.) Top each stuffed potato with 2 tablespoons of the remaining cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. Garnish with the remaining chives.