Cook potatoes in hot oil in skillet as directed on package. Spoon into 9-inch pie plate. Use bottom of dry measuring cup to press potato mixture onto bottom and up side of pie plate.
Microwave cream cheese in large microwaveable bowl on HIGH 30 sec.; whisk until creamy. Add eggs, 1 at a time, beating after each addition until well blended. Whisk in milk. Add shredded cheese and ham; mix well.
Reduce oven temperature to 350ºF. Pour cream cheese filling into potato crust. Bake 40 to 45 min. or until knife inserted near center comes out clean.
Serve this cheesy main dish with a colorful fresh fruit salad.
Prepare using PHILADELPHIA Neufchatel Cheese, 1-1/4 cups cholesterol-free egg product, fat-fat milk and KRAFT 2% Milk Shredded Sharp Cheddar Cheese.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.