Ham- and Cheese-Stuffed Potatoes

recipe

Yield:

4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 385
Caloriesfromfat 21 %
Fat 8.9 g
Satfat 2.8 g
Monofat 0.0 g
Polyfat 0.3 g
Protein 20.6 g
Carbohydrate 58.3 g
Fiber 0.0 g
Cholesterol 26 mg
Iron 0.0 mg
Sodium 491 mg
Calcium 0.0 mg

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

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. Top each with 1 tablespoon sour cream.

Note:

Oxmoor House Cooking Light Collection

January 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note