Broccoli And Cheddar Stuffed Potatoes

• 4 (6-ounce) baking potatoes
• 1 tablespoon canola oil
• 3 ounces thick-cut ham slices, cut into 1/2-inch pieces
• 2 tablespoons minced onion
• 1 cup 1% low-fat milk, divided
• 2 tablespoons all-purpose flour
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces mild cheddar cheese, shredded (about 1/2 cup)
• 2 cups water
• 2 cups broccoli florets

1. Preheat oven to 450u0b0.
2. Place potatoes on a foil-lined baking sheet. Bake at 450u0b0 for 50 minutes or until tender. Let stand 10 minutes.
3. Heat a saucepan over medium heat. Add oil; swirl to coat. Add ham; saute 3 minutes or until lightly browned. Add onion to pan; saute 2 minutes. Combine 1/4 cup milk and flour in a small bowl, stirring with a whisk. Add flour mixture and remaining 3/4 cup milk to pan, stirring constantly with a whisk. Cook 4 minutes or until slightly thickened. Remove pan from heat. Stir in mustard, salt, pepper, and cheese.
4. Bring 2 cups water to a boil in a medium saucepan. Add broccoli; cook 4 minutes or until crisp-tender. Drain.
5. Cut a lengthwise slit in each potato. Gently squeeze potatoes at both ends to open. Divide broccoli among potatoes; top evenly with sauce.

baking potatoes, canola oil, ham slices, onion, milk, flour, mustard, kosher salt, freshly ground black pepper, cheddar cheese, water, broccoli florets

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