By NANCY ZAMBELL
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
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.