Double Delight: Cheesy Ham & Broccoli Stuffed Potatoes
Delight your taste buds with these cheesy, ham and broccoli-filled twice baked potatoes. Crisp on the outside, rich and creamy on the inside, they make for an indulgent and satisfying meal that everyone will love.
Wash 4 Russet Potatoes and poke several times with a fork. Place on a baking sheet lined with aluminum foil and bake for 45-60 minutes, or until fork-tender and fully baked.
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Let the potatoes cool for a few minutes while you prepare the filling. Dice 1 cup of Ham and 1/2 cup of Broccoli.
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In a small microwave-safe bowl, combine the diced Broccoli with a tablespoon of water and cover with a damp paper towel. Cook in the microwave for 1-2 minutes or until tender but still bright green.
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Cut a circle out of the top of each cooled potato, remove the circle, and carefully scoop out the flesh into a large bowl, leaving a thin shell.
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Add 2 tablespoons of Butter, 1/4 cup of Heavy Cream, and 1/2 teaspoon of Salt to the potato flesh and mash with a spoon or potato masher until creamy.
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Fold in the diced Ham, cooked Broccoli, and 1 cup of shredded Cheddar Cheese to the potato mixture.
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Scoop the filling back into the potato shells, distributing evenly among them.
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Return the stuffed potatoes to the baking sheet and bake for 10 minutes or until warmed through.
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Remove from the oven, top each potato with a sprinkle of the remaining 1/4 cup of shredded Cheddar Cheese, and serve while hot.