I had ham leftover from Easter, A lot of ham, more than I knew what to do with. I had to be creative with the leftovers.
I added a bunch to a batch of Cheesy Crock Pot Scalloped Potatoes. I made some ham sandwiches. I made some soup. I made a bunch of stuff.
I also made these. I just took a basic twice baked potato recipe as the starting point and ended with these. They were pretty amazing!
Even the kiddo went back for seconds!!
I used medium sized potatoes, and ended up with about 150 calories per potato half. I definitely did not feel bad for eating two. Or, ya know, three. This calorie count will differ based on what size potato you use, though.
I was going to use real Swiss, but I had the Laughing Cow wedges on hand. They worked out quite well!
Ham and Swiss Twice Baked Potatoes
4 Russet Potatoes
1 ½ Cups Chopped Broccoli
1 Cup Diced Ham
½ Cup Chicken Broth
4 Wedges Laughing Cow Light Swiss Cheese
Salt and Pepper, To Taste
Start by washing the potatoes and baking them. I put mine on a baking sheet, cut slit for venting, and baked them at 400F for an hour. If you have a different way you like to bake them, feel free to do it that way.
Steam the broccoli while the potatoes are baking.
Let them cool for a bit, until you can handle them, and scoop out the insides.
Mix the potatoes with the Laughing Cow wedges and chicken broth. Season with salt and pepper and mash. I mashed them by hand because I wanted it to be lumpy, but you can use a hand mixer if you prefer yours smooth.
Stir in ham and broccoli.
Scoop mixture back into potato skins and arrange in a baking dish. Bake at 400F for about 20 minutes, or until the tops are golden brown.
Serve and enjoy!