Ham and Cheese Stuffed Potatoes Recipe

Ham  and Cheese Stuffed Potatoes picture

Summary

Difficulty LevelBetter BuyHealth IndexHealthy
CuisineCourse
MethodMain Ingredient

Ingredients

 Baking potatoes48 Ounce (4 Potatoes, 12 Ounce Each)
 Reduced-calorie margarine2 Tablespoon
 Broccoli flowerets2 Cup (32 tbs) (Fresh)
 Chopped onion1⁄2 Cup (8 tbs)
 Canned low sodium chicken broth1⁄2 Cup (8 tbs) (Undiluted)
 Low fat low salt ham1 Cup (16 tbs), diced
 Freshly ground pepper1⁄4 Teaspoon
 Vegetable cooking spray1
 Low fat shredded cheddar cheese2 Ounce (1/2 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 1623 Calories from Fat 176

% Daily Value*

Total Fat 20 g30.4%

Saturated Fat 1.7 g8.7%

Trans Fat 0 g

Cholesterol 7.8 mg

Sodium 361.3 mg15.1%

Total Carbohydrates 271 g90.4%

Dietary Fiber 19.4 g77.5%

Sugars 13.8 g

Protein 101 g202.3%

Vitamin A 86.9% Vitamin C 360.2%

Calcium 27.8% Iron 76.7%

*Based on a 2000 Calorie diet

Directions

Scrub potatoes; prick each several times with a fork.
Bake at 400° for 1 hour and 15 minutes or until done.
Let cool slightly.
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.
Cut a lengthwise strip from top of each potato; discard strips.
Scoop out pulp, leaving 1/4-inch-thick shells; set shells aside.
Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash slightly.
Stir in broccoli mixture.
Spoon mixture evenly into potato shells.
Place potatoes in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray.
Bake at 400° 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.
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