1 russet potato that is not a mammoth size
1 tablespoon unsalted butter cut into 9 pieces
1 serving (according to nutrition label) shredded mild cheddar cheese*
1/2 cup chopped ham**
*I prefer to buy a block of cheese and shred it or cut it into small pieces myself, because it has a shorter list of ingredients. But, packaged shredded cheese will work fine.
**I like to use a fully cooked hickory smoked ham steak. According to the package directions, it can be heated up in the microwave in a covered dish with 1/4 cup water for 4 minutes. If your grocery store doesn’t sell that, any cooked ham will work.
Scrub the potato and pat it dry with a paper towel. Poke holes in the potato with a fork. Cook the potato on a paper towel in the microwave for 5 minutes or until the skin has started to shrivel like your fingers in the bathtub. Wrap the potato in aluminum foil while warming up the ham. Cut the potato in half and score the inside. Dot with butter. Top with ham and cheese. Microwave for 1 minute or until cheese is melted. Have with a glass of water.