Food for Thought – March 21, 2017


For The Vista

We are almost back to normal at the office, after experiencing a burst pipe, major flooding, and a huge makeover.

As soon as my furniture is all back in place, we’re going to have a celebratory open house, so watch our marquee and come in, have some goodies, and help us celebrate!

This recipe came about because we had the remnants of a Honey-Baked ham we didn’t want to waste.

Don was surfing the net for some ideas and came across these hearty potatoes. They are very filling, so can easily be a full entree. Enjoy!

Double-Stuffed Ham & Broccoli Potatoes

6 (10 oz) baking potatoes

(see note)

2 c chopped cooked ham

1 (10 oz) pkg frozen chopped broccoli, thawed & drained

1 (8 oz) carton soft chive & onion cream cheese

1 tsp garlic salt

1⁄2 tsp freshly ground black pepper

1⁄2 c (2 oz) shredded cheddar cheese

Pierce potatoes with fork & bake at 450° for 1 hour or until tender.

Let potatoes cool to touch. Cut potatoes in half lengthwise, & scoop out pulp, leaving 8 (1/4” thick) shells intact; reserve remaining 4 shells for another use, if desired.

Stir together potato pulp, ham & next 4 ingredients until blended.

Spoon mixture evenly into 8 potato shells. Sprinkle with 1⁄2 c cheese. Bake at 350° for 25-30 minutes or until cheese is melted.

Note: 1 (22 oz) pkg frozen mashed potatoes may be substituted for baking potatoes. Prepare mashed potatoes according to package directions. Stir in ham & next 4 ingredients.

Spoon onto a lightly greased 11”x7” baking dish; sprinkle with shredded cheddar cheese. Bake as directed.