Ham- and Cheese-Stuffed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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