Ham & Cheese Stuffed Potatoes

4
Servings
15m
Prep Time
1.5h
Cook Time
1h 45m
Ready In


""This is out of one of my old Weight Watchers cookbooks called "Simple Goodness". This was 7 points under the old program. I have this marked as really good! Hope you enjoy."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (288.2 g)
  • Calories 272.3
  • Total Fat - 14.3 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 34.1 mg
  • Sodium - 809.9 mg
  • Total Carbohydrate - 21.6 g
  • Dietary Fiber - 4.8 g
  • Sugars - 3.1 g
  • Protein - 16 g
  • Calcium - 215.7 mg
  • Iron - 1.5 mg
  • Vitamin C - 53.4 mg
  • Thiamin - 0.5 mg

Step 1

Preheat oven to 400°F.

Step 2

Bake potatoes for 1 hour and 15 minutes or until tender. Let cool slightly.

Step 3

Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute' 3 minutes. Add broth; bring to a boil.

Step 4

Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.

Step 5

Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells a side.

Step 6

Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.

Step 7

Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.

Step 8

Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.

Step 9

Top each potato with 1 Tablespoon sour cream.

Tips & Variations


  • Cooking spray

Related

lazyme

Yum. I wasn't quite sure what to expect with this - but loved everything about it. It was simple and really good. I cheated and nuked my potato - I was hungry. lol. Thanks for sharing this nice keeper, Teresa. Made for FYC game.

review by:
(26 Jan 2018)

Susie D

I reduced the ham by half as I was serving these with a salmon meal. They had nice flavor- cheesy, creamy, and flavored with the veggies. I made the full recipe and froze 6 halves. I have already successfully microwaved two for a different meal. I'm happy to have the rest in the freezer for future meals. Thank you for sharing the recipe!

review by:
(6 Nov 2016)

Chef shapeweaver

I made this recipe on 7/25/16 for two events," Alphabet Soup Tag " game and for the " FYC " game in FFF.I've never heard of adding chicken broth to stuffed potatoes before,so that kind of intrigued me. Since there was just the two of us,the recipe was reduce to two potatoes. Frozen broccoli was used and reduced to 1 cup.Since we're crazy about ham, the full amount was used.And I sort of cheated with the cheese,a bit more was added to the spud mixture. My SO doesn't care for sour cream,so that was left out.After baking for 20 minutes, more cheese was added to the top and baked until lightly browned. We both liked this very much. Thanks for posting,and " Keep Smiling :)

review by:
(26 Jul 2016)

dienia b

mr picky was very happy for your selection it was the fav of the potato choices

review by:
(15 Jan 2016)