Ham and Broccoli Twice Baked Potatoes

Author Micha M


  • 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


  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