Cheddar, Broccoli, and Ham Stuffed Potatoes

You can make these a day ahead, just cover and refrigerate. Then let them stand 30 minutes at room temp, before baking.

• Ready In: 1 hr 20 mins
• Serves: 4
• Yields: 4 potatoes

Ingredients

• 4  large  baked potatoes, cooled slightly
• 2  tablespoons butter, softened and divided
• 1  small red bell pepper, chopped
• 3  green onions, sliced
• 1  cup  chopped cooked ham
• 3⁄4 cup sour cream
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (10 ounce) package  frozen broccoli florets, thawed and chopped
• 1  cup  shredded sharp cheddar cheese

Directions

1. Cut a 2-3 inch wide strip from top of each baked potato. carefully scoop out pulp, leaving shells intact. Place pulp in large mixing bowl, set pulp and shells aside.
2. Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions, and saute 3-4 minutes or until vegetables are tender.
3. Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, and next 3 ingredients, blending well. Gently fold in broccoli. Spoon mixture into potato shells, and place on a baking sheet.
4. Bake at 350F for 40 minutes. Sprinkle with cheese,and bake 10 more minutes. Serve immediately.