Recipe by Oxmoor House January 1996


Recipe Summary

4 servings.


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Cooking Light Collection

Nutrition Facts

385 calories; calories from fat 21%; fat 8.9g; saturated fat 2.8g; poly fat 0.3g; protein 20.6g; carbohydrates 58.3g; cholesterol 26mg; sodium 491mg.