Broccoli & Ham Double Stuffed Potatoes
- 4 russet potatoes medium size
- 1 cup broccoli chopped
- 1 cup chopped ham
- 1 1/2 cups shredded cheese
- 1 cup sour cream
- fresh parsley small handful chopped
- salt
- Using a fork, poke a few holes in each potato (this allows the steam to escape so they don't burst open when you cut them later)nnPlace the whole potatoes on a baking sheet, in oven and cook for 20 minutes until a fork pierces them easily. Don't over cook, you will be baking them again after you stuff them.
- Carefully remove from oven and let cool for a few minutes until you can handle them. Cut in half lengthwise and using a spoon, scoop out the flesh of the potato into a bowl. Be careful not to scoop out to much leaving about 1/4" so the potato skins won't fall apart when you stuff them. Mix with remaining ingredients. Using a large spoon, stuff the filling into the potato skins.nnPlace them back on the baking sheet and cook another 10 minutes until heated through and cheese is melted.
- Optional: Serve with cottage cheese and drizzle with hot sauce or salsa.
potatoes, broccoli chopped, ham, shredded cheese, sour cream, parsley small, salt
Taken from www.yummly.com/recipe/Broccoli-_-Ham-Double-Stuffed-Potatoes-1582738 (may not work)