Serves 4, 1 potato per serving
4 12 oz. baking potatoes
2 Tbsp I Can't Believe It's Not Butter
2 C broccoli florets
1/2 C onion, chopped
1 tsp Orrington Farms Chicken Flavored Broth, dry
1 C lean ham, diced
1/4 tsp pepper
6 Tbsp non-fat sour cream, divided
cooking spray, as needed
1/2 C reduced-fat cheddar cheese, shredded
Preheat oven to 400 F degrees. Bake potatoes for 1 hour and 15 minutes, or until tender. Cool slightly.
Spray a non-stick skillet with cooking spray and place over medium-high heat. Add broccoli and onion. Sauté for 3 minutes. Add broth and bring to a boil.
Cover, reduce heat, and simmer for 5 minutes, or until broccoli is tender. Remove from heat and stir in ham and pepper.
Cut a length-wise strip from tops of each potato, discarding strips. Scoop out centers, leaving a 1/4 inch thick shell. Set aside.
Place scooped out potato in a small bowl. Add 2 Tbsp sour cream. Mash to desired consistency. Stir in broccoli mixture.
Spoon mixture evenly into potato shells. Place potatoes in a baking dish coated with cooking spray.
Bake for 15 minutes, or until thoroughly heated. Top with 2 Tbsp cheese.
Bake an additional 3 minutes, or until cheese melts.
Top with 1 Tbsp sour cream and serve.