Ham and Cheese Stuffed Potatoes
|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.