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Cheesy Ham and Broccoli Twice Baked Potatoes

These ham and broccoli twice baked potatoes are stuffed with cheese, ham, and broccoli all put back into a potato shell and baked a second time.
Course Main dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 472kcal
Author Kat Jeter & Melinda Caldwell


  • 4 Russett Potatoes
  • 1 cup Smithfield Hickory Smoked Premium Quarter Boneless Sliced Ham diced
  • 1/2 cup Broccoli diced
  • 1 cup Cheddar Cheese shredded
  • 2 tablespoons Butter
  • 1/4 cup Heavy Cream or Milk
  • Salt to taste


  • Preheat oven to 400°F
  • Prick potatoes several times with a fork and cook in microwave for 10-15 minutes or until fork tender and fully baked.Let potatoes cool for a few minutes while you prepare the broccoli.
  • Place broccoli in a small bowl with a tablespoon of water and cover with a damp paper towel. Cook in microwave for 1-2 minutes or until tender but still bright green.
  • Use a sharp knife to cut a circle out of the top of each potato.
  • Remove circles from potatoes and hollow out the inside of each potato placing removed portion of potatoes into a large bowl.
  • Add butter and cream to the bowl and stir together withe a spoon until potatoes are creamy.
  • Add ham, broccoli, and cheese stirring to combine. Add salt to taste.
  • Scoop mixture back into the potatoes filling them equally.
  • Place potatoes on a baking sheet and bake them in the oven for about 10 minutes or until the potatoes are warm all the way through.
  • Remove from oven, sprinkle with a little more shredded cheese and enjoy!


Calories: 472kcal | Carbohydrates: 40g | Protein: 19g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 86mg | Sodium: 660mg | Potassium: 1063mg | Fiber: 3g | Sugar: 1g | Vitamin A: 745IU | Vitamin C: 22.3mg | Calcium: 246mg | Iron: 2.4mg