Loaded Baked Potatoes with Ham, Cheddar and Broccoli

Ingredients

Quantities are for 4 servings.

• 4 each (large) Russet potatoes
• 12 oz Fully cooked ham, diced
• 1/2 lb Broccoli florets, small
• 6 oz Shredded sharp cheddar cheese
• 1/2 cup Sour cream
• 2 tbsp Butter
• 1 tbsp Olive oil
• 1/2 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Heat the oven to 425°F. Scrub the potatoes, prick each one several times with a fork, then rub with the olive oil and 1/2 tsp of the salt.
2. Microwave the potatoes on a plate for 8-10 minutes, turning them over halfway, until they just start to give when squeezed (microwaves vary, so start with 8). This shortcut lets them finish in the oven instead of taking an hour.
3. Set the potatoes directly on the oven rack (with a pan on the rack below to catch drips) and bake 20-25 minutes, until the skins are crisp and a knife slides into the center with no resistance.
4. While the potatoes bake, cut the broccoli into small pieces. Put it in a large skillet with 1/4 cup water, cover, and steam over medium-high heat 4-5 minutes, until bright green and tender. Drain and set aside.
5. Wipe out the skillet, melt the butter over medium heat, and cook the ham 4-5 minutes, stirring, until hot all the way through and lightly browned (the ham is already cooked, so you are just reheating it to 140°F).
6. Cut a slit down the top of each hot potato, squeeze the ends to open it, and fluff the inside with a fork. Sprinkle with the garlic powder, pepper, and remaining 1/2 tsp salt.
7. Pile the ham, broccoli, and cheddar into the potatoes and return them to the oven for 3-4 minutes, until the cheese melts. Serve with sour cream.