Ready In:1hr 45mins


  • 4(12 ounce) baking potatoes
  • 2tablespoons reduced-calorie stick margarine
  • 2cups broccoli florets
  • 12cup onion, chopped
  • 12cup low sodium chicken broth
  • 1cup lean ham, diced
  • 14teaspoon pepper
  • 6tablespoons nonfat sour cream, divided
  • cooking spray
  • 12cup reduced-fat cheddar cheese, shredded


  1. Preheat oven to 400 degrees fahrenheit.
  2. Bake potatoes at 400 degrees for 1 hour and 15 minutes or until tender. Let cool slightly.
  3. Melt margarine in a nonstick skillet over medium-high heat. Add broccoli and onion; saute’ 3 minutes. Add broth; bring to a boil.
  4. Cover, reduce heat, and simmer 5 minutes or until broccoli is tender. Remove from heat; stir in ham and pepper.
  5. Cut a lengthwise strip from top of each potato; discard strips. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells aside.
  6. Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
  7. Place potatoes in an 11X7 inch baking dish coated with cooking spray. Bake at 400 degrees for 15 minutes or until thoroughly heated.
  8. Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
  9. Top each potato with 1 Tablespoon sour cream.

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