Ham and Swiss Twice Baked Potatoes

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!

For a printable version of this recipe, click here!!