To save time, you can also microwave the potatoes until tender: Pierce the potatoes liberally with a fork, and microwave at HIGH for 13 minutes or until tender, turning after 7 minutes.

Christine Burns Rudalevige
Recipe by Cooking Light

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Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
20 mins
total:
1 hr 15 mins
Yield:
Serves 4 (serving size: 1 potato, 1/2 cup broccoli, and about 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Place potatoes on a foil-lined baking sheet. Bake at 450° for 50 minutes or until tender. Let stand 10 minutes.

  • Heat a saucepan over medium heat. Add oil; swirl to coat. Add ham; sauté 3 minutes or until lightly browned. Add onion to pan; sauté 2 minutes. Combine 1/4 cup milk and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 3/4 cup milk to pan, stirring constantly with a whisk. Cook 4 minutes or until slightly thickened. Remove pan from heat. Stir in mustard, salt, pepper, and cheese.

  • Bring 2 cups water to a boil in a medium saucepan. Add broccoli; cook 4 minutes or until crisp-tender. Drain.

  • Cut a lengthwise slit in each potato. Gently squeeze potatoes at both ends to open. Divide broccoli among potatoes; top evenly with sauce.

Nutrition Facts

349 calories; fat 11.9g; saturated fat 4.7g; mono fat 5g; poly fat 1.6g; protein 16g; carbohydrates 45g; fiber 5g; cholesterol 29mg; iron 3mg; sodium 578mg; calcium 230mg.