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Ham and Cheese-Stuffed Potatoes Recipe

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This recipe for Ham and Cheese-Stuffed Potatoes, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Grandy
Added: Saturday, May 2, 2009


4 (12 ounce) baking potatoes
2 tablespoons reduced-calorie stick margarine
2 cups broccoli florets
1/2 cup onion, chopped
1/2 cup low sodium chicken broth
1 cup lean ham, diced
1/4 teaspoon pepper
6 tablespoons nonfat sour cream, divided
cooking spray
1/2 cup reduced-fat cheddar cheese, shredded

1. Preheat oven to 400 degrees.

2. Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.

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

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

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.

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.

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

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

9. Top each potato with 1 Tablespoon sour cream.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
From Weight Watchers - and good.




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