- 2 large baking potatoes (12-14 ounces)
- 2 cups broccoli florets, chopped
- Salt and pepper
- 1/3 cup reduced fat sour cream
- 2 tablespoons unsalted butter, divided
- 6 ounces Black Forest ham, chopped
- 1 can black beans (15 ounces), drained and rinsed
- 4 ounces yellow cheddar cheese, shredded (about 1 1/3 cups)
Tip: Got a sweet potato fan in the house? Use an orange tater and make these swaps in the ingredients: Season the flesh with 1/4 teaspoon each salt and pepper and stir in 2 tablespoons butter (skip the sour cream). Trade the black beans for pinto beans (they’ll look prettier!).Try a white cheese instead of the yellow stuff. Monterey Jack works great – or sprinkle on some pepper Jack for little bit of heat.
- Pre-heat the oven to 425°F.
- Scrub and dry the potatoes. Place the potatoes on a small, foil-lined baking sheet, piercing each several times with a fork. Bake until fork-tender, 1 hour.
- Drop the broccoli into a small saucepan of boiling water (ask a grown-up helper to help with this). Cook until crisp-tender, 3-4 minutes. Drain in a strainer, then rinse with cold water.
- Cut the warm potatoes in half lengthwise. Scoop out most of the flesh, leaving about a quarter-inch of potato in the skins, and transfer to a bowl. Return the scooped-out skins to the baking sheet.
- Smash the potatoes with a potato masher until fairly smooth; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir in the sour cream and 1/2 tablespoon butter.
- Stir the cooked, drained broccoli into the potato mixture. Ask a helper to hold the bowl.
- Melt 1/2 tablespoon butter in a medium size skillet over medium-high heat. Add the ham and cook until golden, 4 minutes. Spoon the ham into the potato shells.
- Add 1 tablespoon butter to the skillet; melt over medium heat. Dump in the beans; mash. Add 1/3 cup water and mash until the beans are thick; season.
- Spoon the beans on top of the ham in the potato shells. Sprinkle 1/4 cup cheese over each shell.
- Mound the potato-broccoli mixture on top and sprinkle with the remaining cheese. Bake until the cheese is golden, 20-25 minutes.
Recipe by Tracey Seaman, Test Kitchen Director, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.