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Ham And Cheese Stuffed Potatoes

Heart.Foods's picture
  Baking potatoes 48 Ounce (4 Potatoes, 12 Ounce Each)
  Reduced-calorie margarine 2 Tablespoon
  Broccoli flowerets 2 Cup (32 tbs) (Fresh)
  Chopped onion 1⁄2 Cup (8 tbs)
  Canned low sodium chicken broth 1⁄2 Cup (8 tbs) (Undiluted)
  Low fat low salt ham 1 Cup (16 tbs), diced
  Freshly ground pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Low fat shredded cheddar cheese 2 Ounce (1/2 Cup)

Scrub potatoes; prick each several times with a fork.
Bake at 400° for 1 hour and 15 minutes or until done.
Let cool slightly.
Melt margarine in a large nonstick skillet over medium-high heat.
Add broccoli and onion; saute 3 minutes.
Add broth; bring to a boil.
Cover, reduce heat, and simmer 5 minutes or until broccoli is tender.
Remove from heat; stir in ham and pepper.
Cut a lengthwise strip from top of each potato; discard strips.
Scoop out pulp, leaving 1/4-inch-thick shells; set shells aside.
Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash slightly.
Stir in broccoli mixture.
Spoon mixture evenly into potato shells.
Place potatoes in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Bake at 400° for 15 to 20 minutes or until thoroughly heated.
Top each potato with 2 tablespoons Cheddar cheese, and bake 3 additional minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Better Buy
Main Dish

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