- 4 ea Russet Potatoes (about 1.25#)
- 1 T Canola Oil
- To Taste Kosher Salt and Black Pepper
- 1 pkg Frozen Broccoli cuts in microwaveable package
- 8 slices Ham, chopped
- 4 oz Shredded Cheddar
- 2 T Milk
- 1 T Butter
Pre-heat oven to 425°
Put potatoes on a microwave safe plate. Poke small holes in the potatoes with a fork. Pour canola oil over potatoes and sprinkle with salt and pepper. Place in microwave 8-10 minutes until potatoes are tender. Remove from microwave and let them cool. (Potatoes can also be baked in the oven at 375° for 45 – 60 minutes)
While Potatoes are cooling, place broccoli pkg in the microwave and cook according to directions.
In a large bowl, combine ham, half of cheddar cheese, cooked broccoli, milk and butter.
When potatoes are cool enough to handle, cut in half the long way. Scoop insides of the potatoes into the ham and cheese mixture bowl, creating potato boats.
Place potato boats on a greased, foil lined sheet pan. Mix potatoes into ham and cheese mixture until ingredients are combined. Scoop mixture into potato boats, mounding filling up until it is all used.
Sprinkle stuffed potatoes with shredded cheese, place in oven until cheese melts and filling is hot, about 10-12 minutes.