Ham- and Cheese-Stuffed Potatoes

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 385
  • Calories from fat: 21%
  • Fat: 8.9g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.3g
  • Protein: 20.6g
  • Carbohydrate: 58.3g
  • Fiber: 0.0g
  • Cholesterol: 26mg
  • Iron: 0.0mg
  • Sodium: 491mg
  • Calcium: 0.0mg

Ingredients

  • 4 (12-ounce) baking potatoes
  • 2 tablespoons reduced-calorie margarine
  • 2 cups fresh broccoli flowerets
  • 1/2 cup chopped onion
  • 1/2 cup canned low-sodium chicken broth, undiluted
  • 1 cup diced reduced-fat, low-salt ham
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup plus 2 tablespoons nonfat sour cream, divided
  • Vegetable cooking spray
  • 1/2 cup (2 ounces) reduced-fat shredded Cheddar cheese

Preparation

  1. Scrub potatoes; prick each several times with a fork. Bake at 400° for 1 hour and 15 minutes or until done. Let cool slightly.
  2. 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.
  3. Cut a lengthwise strip from top of each potato;discard strips. Scoop out pulp, leaving 1/4-inch-thick shells; set shells aside.
  4. Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash slightly. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
  5. 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. Top each with 1 tablespoon sour cream.
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