Cheesy Broccoli and Ham Twice Baked Potatoes
Serving Size / Yield
- 8 large potatoes
- 2 Tbs. oil
- 3/4 lb. broccoli florets
- 2 C. ham, cooked and cubed
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 C. grated Cheddar cheese
- 1/2 C. sour cream
- 1/4 C. milk
- Salt and pepper
Rub the potatoes with 1 Tbs. oil and pierce with a knife. Place in the crockpot for 4 hours on high. Steam the broccoli until tender, about 5 minutes. Drain and rinse. Pat dry and roughly chop.
In a skillet over low heat, warm 1 Tbs. oil and saute the onion until soft, about 10 minutes. Add the garlic and cook for an additional 2 minutes Remove from heat.
Let the potatoes cool enough to handle. Cut top 1/4-in. off the potato and scoop out the flesh. Mash the flesh and mix with the remaining ingredients. Fill the potato shells with the mixture and top with cheese. Put back in the crockpot and cook on high for another 2 to 3 hours.