20 small red potatoes
1 cup diced cooked lean, low sodium ham
1/3 cup plus 1 tablespoon light ricotta cheese
1/4 cup reduced fat cream cheese
1 tablespoon minced onion
1 tablespoon Dijon-style mustard
Fresh parsley sprigs

Place potatoes in a vegetable steamer and steam over boiling water for 15-20 minutes or until tender. Remove from steamer and let cool. Scoop out center using a melon ball scoop and save pulp for another use. Combine ham and next 4 ingredients and mix well. Fill center of potatoes with 2 teaspoons of ham mixture and garnish with fresh parsley sprigs.

Makes 10 Servings
Serving Size: 2 potatoes