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Broccoli, Ham & Cheese Baked Potato
Broccoli, Ham & Cheese Baked Potato with a homemade cheese sauce that will take your traditional baked potato to the next level!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
518
kcal
Author:
Lauren Allen
Ingredients
4
large
russet potatoes
olive oil
Kosher salt
3-4
cups
fresh broccoli florets
1
heaping cup
cooked ham
, diced
For the Cheese Sauce:
1
Tablespoon
butter
1
Tablespoon
all-purpose flour
3/4
cup
milk
salt and freshly ground black pepper
, to taste
1
cup
freshly grated sharp cheddar cheese
Instructions
Preheat oven to 400 degrees F.
Wash and dry potatoes. Use a sharp knife to stab a few slits in them.
Rub the potatoes with generously with olive oil and then kosher salt and bake for about 1 hour or until insides are soft.
Meanwhile, place broccoli florets in a saucepan with about 1/2 cup of water. Bring water to a boil.
Cover pot and reduce heat to medium low. Cook until tender, about 7-8 minutes. Drain water.
In a small skillet over medium heat, saute chopped ham until warm. Set aside.
For the cheese sauce:
Melt butter in a small saucepan over medium heat.
Stir in flour and whisk to form a thick paste (but don't let it brown).
Slowly whisk in milk and stir until smooth. Stir constantly for 3-4 minutes or until mixture thickens slightly. Season with salt and pepper to taste.
Remove from heat and add grated cheddar cheese. Stir until cheese is melted.
Slice the potatoes down the middle and fill with ham and broccoli. Top with cheese sauce. Enjoy!
Nutrition
Calories:
518
kcal
|
Carbohydrates:
75
g
|
Protein:
23
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Cholesterol:
57
mg
|
Sodium:
632
mg
|
Potassium:
1842
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
870
IU
|
Vitamin C:
81.9
mg
|
Calcium:
335
mg
|
Iron:
4.1
mg
Recipe Link