Broccoli, Ham and Cheese Double Stuffed Potatoes #SundaySupper
Pick em up and stuff em in your mouth hot out of the oven, no fork needed!
TIME 45 MINUTES SERVES 4-5YOU WILL NEED
4 medium size russet potatoes, scrubbed clean
1 cups chopped broccoli
1 cup chopped ham (I used a boneless ham steak)
1 1/2 cups shredded sharp cheddar cheese (or favorite cheese)
1 cup sour cream (cottage cheese works too)
small handful of chopped fresh parsley
pinch of salt & black pepper to tastePUTTING THEM TOGETHER
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)
Place 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.
Place 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.
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Plus Plus Bite-sized Berry Pavlovas and More Finger Food Recipes from Sunday Supper Movement
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