Ham Broccoli and Cheese Baked Potatoes
Ham, Broccoli and Cheese Baked Potatoes are an easy, hearty dinner made with fluffy baked potatoes loaded with ham, broccoli and melty cheddar cheese. Perfect for using leftover ham and creating a budget-friendly family meal.
Servings: 4
Calories: 647kcal
Ingredients
- 4 russet potatoes medium to large
- 2 tablespoons olive oil
- ¼ cup butter melted
- 1 tablespoon kosher salt plus more for if salting potatoes before baking
- 1 tablespoon black pepper
- 1 ½ cups Petit Jean Meats Ham diced
- 1 ½ cups broccoli fresh or frozen
- 1 ½ cups cheddar cheese shredded
Instructions
- Preheat oven to 400°. Line a baking sheet with parchment paper.
- Scrub potatoes clean and pat dry. Make a 1/8 inch slit down the length of each potato or prick with a fork. Rub with olive oil and sprinkle with salt if you like (I skip this for lower salt intake). Bake at 400°F for 50–60 minutes or until fork tender.
- Prep the broccoli If using frozen broccoli, thaw under cool water and drain well. If using fresh, steam if desired.
- Slice each potato open and gently fluff the inside with a fork. Add butter, salt and pepper.
- Top each potato with broccoli, ham and shredded cheddar cheese.
- Return to the oven for 15 minutes or until the cheese is melted and bubbly and broccoli is heated through.
- Serve immediately.
Notes
- Add a dollop of sour cream or Greek yogurt for extra creaminess
- Swap cheddar for Monterey Jack or Colby cheese
- Sprinkle with green onions or crispy bacon for extra flavor
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through or chop it up and heat in a skillet on the stove top.
Nutrition
Calories: 647kcal | Carbohydrates: 43g | Protein: 27g | Fat: 42g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 105mg | Sodium: 2758mg | Potassium: 1199mg | Fiber: 4g | Sugar: 2g | Vitamin A: 995IU | Vitamin C: 42mg | Calcium: 358mg | Iron: 3mg
