Ingredients
- 12 ounces potatoes (4 baking potatoes)
- 2 tablespoons margarine (reduced-calorie stick margarine)
- 2 cups broccoli, chopped (florets)
- 1/2 cup yellow onion (chopped)
- 1/2 cup low-sodium chicken broth
- 150 grams ham (1 cup lean, diced)
- 1/4 teaspoon pepper
- 6 tablespoons fat-free sour cream (divided)
- 1/2 cup shredded low-fat cheddar cheese
How to Make
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Step 1: Preheat oven to 400°F.
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Step 2: Bake potatoes for 1 hour and 15 minutes or until tender. Let cool slightly.
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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.
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Step 4: Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
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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.
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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.
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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.
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Step 8: Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
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Step 9: Top each potato with 1 Tablespoon sour cream.
Tips & Variations
- Cooking spray
We hope you enjoy this recipe!
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