Ham Broccoli Cheddar Baked Potato Food

HAM AND BROCCOLI BAKED POTATOES

Steps:

• 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.

BROCCOLI HAM CHEESE TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees F.
• Wash potatoes, and brush with olive oil, and season with salt, and place on a baking sheet.
• Bake for 1- 1 1/2 hours, until baked through and tender. Depending on size of the potatoes.
• Remove potatoes from oven, but leave oven on, turn down to 350 degrees F.
• Let potatoes cool for 15-30 minutes, until cool enough to handle.
• Meanwhile, chop broccoli into florets, and place in a glass bowl with 1/2 cup of water, and microwave on high for 2 minutes, until tender, then chop into smaller pieces.
• Open Hillshire Farm Uncured Ham Steak, and cut into even sized cubes.
• When potatoes are cool, use a large knife to cut the potatoes in half horizontally.
• Use a large spoon to scoop out the center, and put potato into a large mixing bowl. Leave a little bit of potato in the skin, so it creates a boat for the filling.
• Once all of the potatoes have been scooped out, place skins on the baking sheet.
• Add butter, 1 cup cheddar jack cheese, cream cheese, salt, pepper, ground mustard, and paprika to the bowl with the potatoes.
• Use a stand mixer with the paddle attachment, and mix until combined and creamy.
• Remove mixing bowl from stand mixer.
• Stir the Hillshire Farm Uncured Ham Steak cubes, and broccoli into the potato mixture.
• Evenly divide the mixture between all of the potato skins.
• Top skins with shredded cheddar jack cheese.
• Put the potatoes into the oven and bake for an additional 20 minutes until filling is heated through, and cheese is melted.
• Garnish with fresh cracked pepper and chives or green onions.

HAM & BROCCOLI-CHEDDAR BAKED POTATO

Steps:

• Split baked potatoes. Place on microwaveable plate.
• Combine broccoli, cheese and ham; spoon evenly over potatoes.
• Microwave on HIGH 3 min. or until cheese is melted, rotating plate after 1-1/2 min.

HAM AND BROCCOLI TOPPED BAKED POTATO

Steps:

• In a small microwave-safe bowl, cook broccoli until just tender. Heat diced ham. Top potato with ham, broccoli, yogurt, and cheese.

HAM, CHEDDAR, AND POTATO GRATIN

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Butter a shallow 3-quart (3-liter) baking dish.
• In a small saucepan, combine the broth, cream, garlic and sage. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 15 minutes.
• Meanwhile, trim any fat from the ham steak, if using, and remove and discard the center bone. Cut the ham steak or baked ham into 1/2-inch (12-millimeter) dice. Arrange one-third of the potatoes in a layer on the bottom of the prepared dish. Top with half of the diced ham and one-third of the shredded cheese. Repeat the layers of potatoes, diced ham and shredded cheese. Top with the remaining potatoes and the remaining cheese.
• Remove the broth-cream mixture from the heat. Remove and discard the garlic cloves. Season the broth-cream mixture to taste with pepper and pour over the layered vegetables, distributing it as evenly as possible. Bake, uncovered, until the potatoes are tender when pierced and the top is brown, about 1 hour. Remove from the oven and let stand for about 5 minutes before serving.

BROCCOLI-CHEDDAR POTATOES

Steps:

• Preheat the broiler. Bring a pot of salted water to a boil. Pierce each potato several times with a fork; put on a plate and microwave until tender, 10 to 20 minutes.
• Cook the bacon in a large ovenproof skillet until crisp. Drain on paper towels. Pour the fat into a bowl; wipe out and reserve the skillet.
• Add the broccoli to the boiling water and cook 3 minutes, then drain.
• Halve the potatoes lengthwise, then scoop the flesh into a bowl, leaving a 1/2-inch-thick shell. Place the shells cut-side down in the skillet and brush with the reserved bacon fat. Transfer the skillet to the broiler; broil until golden, about 3 minutes.
• Mash the potato flesh with the butter and sour cream; season with 1 1/4 teaspoons salt, and pepper to taste. Toss in the broccoli, scallions, bacon and half of the cheddar. Turn the potato shells cut-side up in the skillet. Stuff with the broccoli mixture and sprinkle with the remaining 3/4 cup cheese. Broil until the cheese melts, 3 to 4 minutes. Toss the spinach with the dressing; serve with the potatoes.

HAM, BROCCOLI AND CHEDDAR FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Whisk the eggs, cream, 1 teaspoon salt and a few grinds of black pepper together in a large bowl until smooth. Fold in the broccoli, ham, Cheddar and Monterey Jack until well combined.
• Pour the mixture into an oven-safe, 10-inch nonstick skillet. Bake until the eggs are just set and no longer jiggly in the middle, 50 to 55 minutes. Let sit for 5 minutes before sliding the frittata out of the skillet onto a serving platter. Slice into wedges to serve.

CHEDDAR, BROCCOLI, AND HAM STUFFED POTATOES

Steps:

• Cut a 2-3 inch wide strip from top of each baked potato. carefully scoop out pulp, leaving shells intact. Place pulp in large mixing bowl, set pulp and shells aside.
• Melt 1 tablespoon butter in a small skillet over medium-high heat; add red bell pepper and green onions, and saute 3-4 minutes or until vegetables are tender.
• Stir together potato pulp, remaining 1 tablespoon butter, green onion mixture, ham, and next 3 ingredients, blending well. Gently fold in broccoli. Spoon mixture into potato shells, and place on a baking sheet.
• Bake at 350F for 40 minutes. Sprinkle with cheese,and bake 10 more minutes. Serve immediately.

HAM AND BROCCOLI SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• In a large saucepan, bring first five ingredients to a boil, stirring frequently.
• Remove from heat.
• Place a layer of potatoes and onions in a buttered 13x9 baking dish.
• Cover with part of the soup mixture and season with black pepper.
• Keep alternating layers until all potatoes are used.
• Cover with foil and bake for one hour or until potatoes test done.
• Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.

HAM, POTATO AND BROCCOLI CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.
• Bake uncovered in preheated oven for 40 minutes.

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

Steps:

• Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
• Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
• Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

HAM AND BROCCOLI BAKE

Steps:

• Preheat oven to 350°F
• Lightly grease/spray a 13 x 9 baking dish.
• In a large bowl, toss together the ham, broccoli, onions, red pepper, cheeses and dry mustard powder.
• Mix very well and pour into the prepared baking dish.
• In a separate bowl, whisk together the milk, eggs, and Bisquick.
• Pour over the top of the other ingredients and bake.

HAM AND BROCCOLI SOUP WITH POTATO

Steps:

• In a large soup pot, combine the potatoes and chicken broth. Bring to a boil. Reduce heat to medium; cover and cook 4 to 5 minutes or until potatoes are tender.
• Stir in the ham and broccoli and simmer for another 5 minutes. Mix the milk and flour together until blended. Add the milk to to pot and simmer for 15 minutes, stirring occasionally. Do not boil!
• Add cheese and cream cheese and stir until melted. Add salt and pepper to taste.
• Serve steaming bowls of soup garnishd with shredded cheese, sour cream and/or croutons.

BROCCOLI CHEDDAR TWICE-BAKED POTATOES

Steps:

• Bake the potatoes in a 400 degree oven for about 1 hour. *Okay, I s'pose you could use microwaved "baked" potatoes instead to save time and they'd come out fine. But, please, if you do have the time, take the time to bake them. They'll taste much better and the skins will hold up much nicer.*.
• After the potatoes are cool enough to handle, slice each one in half lengthwise and scoop the guts out into a large mixing bowl, being careful to leave the skins intact. Place skins on ungreased cookie sheet and set aside.
• Add margarine to potato guts and mash using a potato masher until fairly smooth.
• Add sour cream, milk, 1/2 cup of the cheese, ranch dressing mix, chopped broccoli, and seasonings, and mix well.
• Spoon the potato mixture back into the skins, top with the remaining cheese, and bake at 400 degrees for 15 minutes.