Ham and Broccoli Twice Baked Potatoes

Ham and Broccoli Twice Baked Potatoes make a fabulous main dish or a stunning side dish fit for your holiday table.

Ham and Broccoli Twice Baked Potatoes collage

This particular recipe has been on my to-blog recipe for four or five years. I have made the cheesy ham and broccoli stuffed potatoes many times over the years. We just like them well enough that they get eaten before I can snap a picture.

This time though I was smart and made enough for lunch the next day so I was able to get the images needed.

I normally serve these as a main dish with a salad and another vegetable but you could also totally serve them as a side dish. As a main, I would give each person a whole potato but you could probably get away with half a potato per person if used as a side dish.

Wondering what to serve with Ham and Broccoli Twice Baked Potatoes? Here are some of our favorites.

A green salad topped with homemade Ranch or Buttermilk dressing and butter garlic green beans

Sour Cream Chicken, corn maque choux

 

Ham and Broccoli Twice Baked Potatoes

Author Micha M

Ingredients

  • 6 whole russet potatoes approximately the size of a 12 oz soda can
  • 4 Tablespoons olive oil
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 1/4 cup milk
  • 1 1/2 cups shredded cheddar cheese divided
  • 8 ounces diced ham
  • 12 ounces frozen broccoli cooked slightly less tender than you like
  • to taste salt
  • to taste black pepper

Instructions

  1. Preheat oven to 450 degrees

  2. Scrub potatoes clean, pierce several times with a fork and place on a baking sheet with a lip

  3. Drizzle potatoes with olive oil and sprinkle with kosher salt

  4. Bake for an hour or longer until the potatoes are done in the middle. Every oven and potato is different so you'll need to keep an eye out.

  5. Once the potatoes are done, remove them from the oven and let cool for 20-30 minutes

  6. Slice the potatoes in half lengthways

  7. Carefully scoop out the flesh of the potatoes leaving enough to hold the skins together

  8. Place the potato flesh, butter, milk, and sour cream in a bowl

  9. Mash together. You may need to add a bit more milk because you want the filling to be almost mashed potatoes consistency

  10. Stir in the ham, 1 cup of the cheese, and broccoli

  11. Season to taste with salt and pepper

  12. Place the shells back on the cookie sheet and fill with the potatoes, ham, broccoli, and cheese filling

  13. Top the potatoes with the reserved cheese and return to the 450-degree oven for 15-20 minutes or until the filling is hot and bubbly and the cheese is melted

Recipe Notes

Serves 6 as a main dish and 12 as a side

Ham and Broccoli Stuffed Twice Baked Potatoes in a dish
Please share this post on Pinterest or Facebook!
This post may be linked to these fabulous blogs as well as Weekend Potluck. and meal plan Monday and Whatcha Crockin’ Wednesday

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.