Ham- And Cheese-Stuffed Potatoes

• 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

1. Scrub potatoes; prick each several times with a fork. Bake at 400u0b0 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 400u0b0 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.

baking potatoes, margarine, fresh broccoli flowerets, onion, chicken broth, salt, freshly ground pepper, nonfat sour cream, vegetable cooking spray, cheddar cheese

Taken from www.myrecipes.com/recipe/ham-cheese-stuffed-potatoes (may not work)