Ham and Broccoli Baked Potatoes

Name: Ham and Broccoli Baked Potatoes
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 4 servings.
Ingredients: 4 large baking potatoes; 1 cup frozen chopped broccoli; 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted; 1/4 cup 2% milk; 1/4 teaspoon pepper; 2 cups chopped fully cooked ham; 2 cups shredded cheddar cheese, divided; 1/2 cup sour cream; 1 cup soft bread crumbs; 2 tablespoons butter, melted; 2 tablespoons minced fresh chives or chopped green onion

This loaded baked potato dish is a spin on a favorite family recipe I have made for years: ham and potato casserole. It's a great recipe when you have a tight food budget, and it tastes amazing! The potatoes and filling can be prepared ahead of time, then assembled prior to serving. —Patricia Prescott, Manchester, New Hampshire

Ingredients

4 large baking potatoes
1 cup frozen chopped broccoli
1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1/4 teaspoon pepper
2 cups chopped fully cooked ham
2 cups shredded cheddar cheese, divided
1/2 cup sour cream
1 cup soft bread crumbs
2 tablespoons butter, melted
2 tablespoons minced fresh chives or chopped green onion

Directions

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.