Recipe: Baked Potatoes with Creamy Ham, Peas, and Mushroom Sauce

CREAMY HAM, PEAS, AND MUSHROOM POTATOES

6 to 8 medium russet potatoes
1/3 cup butter or margarine
1/2 cup chopped onion
4 tablespoons flour
1/8 teaspoon ground black pepper
3 1/2 cups milk
2 package (8 ounces each) cream cheese
2 bag (10 ounces each) frozen peas
2 cups diced cooked ham
1 (7 ounce) can mushroom pieces, drained
1/2 teaspoon Worcestershire sauce

Preheat oven to 400 degrees F.

Poke potatoes with fork 3 to 4 times. Bake 55-60 minutes, or until potatoes are tender.

In a 2-quart saucepan, saute butter and onion together until onion becomes transparent. Over low heat, stir in flour to thicken. Add remaining ingredients and stir constantly until hot, but not boiling.

Serve sauce over baked potatoes.

Leftover sauce can be served over basic mashed potatoes as well.

Makes 6-8 servings
Source: 101 Things to Do With a Potato by Stephanie Ashcraft