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Ham and Broccoli Potatoes

Source of Recipe


Quick and Easy Meals - Paula Deen, 2008



List of Ingredients



• 1.4 c, plus 3 Tbsp. butter, divided
  
• 1 c. sliced fresh mushrooms
  
• 1/2 c. sliced green onion
  
• 3 cloves garlic, minced
  
• 1 (14 oz.) pkg. frozen broccoli florets, thawed*
  
• 1 can cream of mushroom soup
  
• 1 c. milk
  
• 1 (5 oz.) pkg. grated fresh Parmesan cheese
  
• 4 oz. cream cheese, softened
  
• 1 (8 oz.) pkg. diced ham
  
• 6 lg. baking potatoes, baked and cooled slightly
  
• 1/2 c. sour cream
  
• 1/2 tsp. salt
  
• 1/4 tsp. ground black pepper
  
• Garnish: chopped green onion
  






Instructions



1. In a large skillet, melt 3 Tbsp. butter over medium heat. Add mushrooms, onion, and garlic; cook 6 to 8 minutes, or until tender. Stir in broccoli, soup, and milk; cook 10 minutes, stirring frequently. Stir in Parmesan cheese, cream cheese, and ham; cook, stirring frequently, until cheese is melted.
   
   
2. Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Add sour cream, 1/4 c. butter, salt, and pepper to potato pulp, stirring to combine. Spoon mixture evenly into potato shells.
   
   
3. Top each potato evenly with ham mixture. Garnish with chopped green onion, if desired. Serve immediately.
   
   
4. Serves 6
   
   






Final Comments


*I used fresh broccoli which had been steamed for about 10 minutes. May use left-over ham or other meat, such as chicken or turkey; also can use other vegetables such as peas or corn.