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.
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
Instruction
- 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.
