Categories: Meals
Ingredients
- Baked Potatoes (see recipe)
- 1 cup heavy whipping cream, heated and divided
- 2 tsp kosher salt, divided
- 2 cups small fresh broccoli florets
- 1 cup water
- 1 cup shredded triple Cheddar cheese blend
- 1/4 tsp black pepper
- 1 1/2 cups diced ham
Directions
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Preheat oven to 350. Line a large rimmed baking sheet with foil.
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Using a sharp knife, sliced russet Baked Potatoes lengthwise down center. Scoop out potato pulp into large bowl, leaving a 1/2-inch-thick shell. Place potato shells on prepared pan.
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Add 1/2 cup warm cream and 1 tsp salt to potato pulp, and beat with a mixer at medium speed until mixture is smooth.
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In a medium saucepan, bring broccoli, 1 cup water, and 1/2 tsp salt to a boil over medium-high heat. Cover and cook until broccoli is slightly tender, 3 to 4 minutes. Drain well and add broccoli to potato mixture.
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In same saucepan, bring remaining 1/2 cup cream to a low boil over medium heat. Reduce heat to low, and stir in cheese, pepper and remaining 1/2 tsp salt until melted and smooth. Stir cheese sauce and ham into broccoli and potato mixture until combined. Spoon mixture into potato shells.
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Bake until potatoes are heated through, about 20 minutes. Serve immediately.