These twice-baked potatoes are so good that I might dream about them. They’re also comprised with as many reduced fat or fat free ingredients as possible to make an easy, healthy meal. They take approximately an hour to make, but are well worth the wait!
Ham and Broccoli Twice-Baked Potatoes
Courtesy of eMeals.com
– 2 large baking potatoes
– 1 cup fresh broccoli florets
– 1 cup thick-sliced deli ham
– 1/2 cup fat free shredded cheddar cheese
– 1/2 cup fat free sour cream
– 2 tablespoons skim milk
– 2 tablespoons butter or margarine
– Kosher salt
– Freshly ground pepper
– Olive oil
First, preheat the oven to 400 degrees. Wash and scrub the two baking potatoes well. Place them on a paper towel to dry.
Coat the potatoes with olive oil and pat kosher salt and freshly ground pepper onto the skins. Prick the potatoes all over with a fork to allow them to vent. Place them on a microwaveable plate and cook them on high for 10-15 minutes.
Meanwhile, wash the broccoli and slice it into small florets.
Boil about six cups of water over high heat in a medium to large saucepan. Place the broccoli florets into a steaming basket and rest it on top of the saucepan. Use the boiling water to steam the broccoli for approximately 10 minutes or until tender.
Bring out another cutting board and slice the ham into small chunks.
Once the potatoes are cooked, place them on a cutting board and slice them lengthwise.
Use a spoon to scoop out the potatoes from the skins. Do your best not to tear the skins while you do so.
Add the potatoes, ham, and steamed broccoli to a large mixing bowl.
Also add the cheddar cheese, sour cream, skim milk, and butter to the mixing bowl. Sprinkle freshly ground salt and pepper to taste.
Use a Kitchenaid stand mixer or hand mixer to combine all of the ingredients together. If the potato mixture is too dry, add more milk and stir again.
Scoop heaping amounts of the potato mixture back into the empty potato skins.
Coat a large casserole dish with cooking spray and add the potatoes to it. Place the dish into the preheated oven. Bake, uncovered, for approximately 35-40 minutes or until the tops of the potatoes begin to brown.
Once done, enjoy!
We served these potatoes with a quick side salad. To make a salad of your own, wash and pat dry some fresh spinach leaves and add sliced almonds, shredded parmesan cheese, and freshly ground pepper on top. Finish it with an orange poppyseed dressing.
I adore twice-baked potatoes, and this is a simple way to really spruce them up and make them a full meal. The cheesy broccoli mixed well with the potatoes, and the ham truly added a special touch. These potatoes will become a regular meal in our house.
Hope you’ll like these twice-baked potatoes as much as we did!
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