Cheddar, Broccoli, and Ham Stuffed Potatoes |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 4 |
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You can make these a day ahead, just cover and refrigerate. Then let them stand 30 minutes at room temp, before baking. Ingredients:
4 large baked potatoes, cooled slightly |
2 tablespoons butter, softened and divided |
1 small red bell pepper, chopped |
3 green onions, sliced |
1 cup chopped cooked ham |
3/4 cup sour cream |
3/4 teaspoon salt |
1/2 teaspoon pepper |
1 (10 ounce) package frozen broccoli florets, thawed and chopped |
1 cup shredded sharp cheddar cheese |
Directions:
1. Cut a 2-3 inch wide strip from top of each baked potato. carefully scoop out pulp, leaving shells intact. Place pulp in large mixing bowl, set pulp and shells aside.
2. Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions, and saute 3-4 minutes or until vegetables are tender.
3. Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, and next 3 ingredients, blending well. Gently fold in broccoli. Spoon mixture into potato shells, and place on a baking sheet.
4. Bake at 350F for 40 minutes. Sprinkle with cheese,and bake 10 more minutes. Serve immediately.
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