Ham Swiss-Topped Potatoes

3 medium baking potatoes (12 ounces each)
2 tablespoons cornstarch
2 cups fat-free milk
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/2 cup shredded reduced-fat Swiss cheese
2 cups cubed fully cooked lean ham
2 cups steamed cut fresh asparagus

Bake potatoes at 375° for 1 hour or until tender. Meanwhile, in a saucepan, combine the cornstarch and milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the mustard, pepper and Swiss cheese.

Cook and stir until the cheese is melted. Stir in ham and asparagus. Cook for 5 minutes or until heated through. Cut potatoes in half lengthwise; place cut side up and fluff the pulp with a fork. Spoon 2/3 cup sauce over each half. Makes 6 servings.