Ingredients
4 large baking potatoes1 cup frozen chopped broccoli1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1/4 cup 2% milk1/4 teaspoon pepper2 cups chopped fully cooked ham2 cups shredded cheddar cheese, divided 1/2 cup sour cream1 cup soft bread crumbs2 tablespoons butter, melted2 tablespoons minced fresh chives or chopped green onion
Preparation
Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, cook broccoli according to package directions; drain.
In a small saucepan, combine soup, milk and pepper. Cook and stir over medium-low heat until smooth, about 3 minutes. Add ham, 1-1/2 cups cheese and broccoli; cook and stir until cheese is melted, 3-5 minutes. Remove from heat; stir in sour cream.
With a sharp knife, cut an X in each potato. Fluff pulp with a fork. If desired, season with salt and additional pepper. Place potatoes on a baking sheet. Spoon ham mixture over top; sprinkle with remaining 1/2 cup cheese. Combine bread crumbs and butter; sprinkle over top. Bake until cheese is melted and crumbs are browned, 5-7 minutes. Sprinkle with chives.
