Ham and Cheesy Green Potatoes
by amber ketchum, MDS, RD
St Patrick’s Day is a great opportunity to take advantage of the “everything green” approach when it comes to food. These twice-baked potatoes are healthy and, with little bits of ham and cheese sprinkled throughout, are really popular with kids. They’ll love the fun green color and not even realize they’re eating veggies!
Makes 8 Servings
- 4 medium Yukon Gold potatoes
- 1 ½ cups frozen chopped broccoli
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- black pepper to taste
- 4 slices Swiss cheese
- 4 slices natural ham (look for label to say “uncured” or “nitrate free”)
- Preheat Oven to 400 degrees
- Use a fork to poke holes all over the potatoes. Place them in microwave, cover with a wet paper towel and microwave for 7–10 minutes or until the potatoes can be easily pierced with a fork. Set aside and let cool.
- While the potatoes are cooking, put the thawed broccoli in a blender with 1–2 tablespoons water and blend until smooth.
- Once the potatoes are cool enough to handle, cut each one in half and use a spoon to gently scoop out most of the flesh of each potato half (be careful not to scoop too close to the potato skin so the potatoes stay sturdy enough to stuff).
- In a large bowl, combine the scooped potato flesh and broccoli purée and mix until well combined (it will turn a nice shade of green). Then mix in the salt, pepper, garlic powder, chopped ham, and cheese.
- Use a spoon to scoop the potato mixture back into the potato skins.
- Place on a baking sheet and bake for 20–25 minutes or until cheese is melted. Enjoy!
This dish is easy to make vegetarian: just leave out the ham and enjoy cheesy green potatoes!