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Cheddar, Broccoli, and Ham Stuffed Potatoes

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“You can make these a day ahead, just cover and refrigerate. Then let them stand 30 minutes at room temp, before baking.”
READY IN:
1hr 20mins
SERVES:
4
YIELD:
4 potatoes
UNITS:
US

Ingredients Nutrition

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.

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