Wednesday, September 2, 2009

Twice Baked Potatoes

Serves 4

  • 4 medium Russet potatoes
  • 1 cup broccoli, chopped and cooked
  • 4 slices deli ham, chopped (omit for vegetarian option)
  • 1/2 cup Cheddar cheese
  • 2 Tbs sour cream
  • 1/4 cup milk
  • 1 tsp Kosher salt
  • Freshly cracked black pepper
  1. Wash potatoes and pat dry. Poke holes with a fork so they don't explode in your oven. Place directly on oven rack. Bake potatoes on the middle rack in a 400 degree oven for 45 minutes. Allow to cool for at least 10-15 minutes.
  2. Cut off the top of the potato in an oval shape and with a spoon gently scoop out most of the potato into a mixing bowl. Be careful not to scoop too closely to the skin or it will break. (You can save the tops and make potato skins out of them.)
  3. Stir in milk, sour cream, salt and pepper and mix till smooth.
  4. Add in broccoli and ham.
  5. Spoon mixture back into the potato skins, top with cheese and bake for another 15 minutes at 350 degrees until hot all the way through and the cheese has melted.