Weight Watchers Ham & Cheese Stuffed Potatoes

Ingredients

• 4 (12 ounce) baking potatoes
• 2 tablespoons reduced-calorie margarine
• 2 cups broccoli florets
• 1⁄2 cup onion, chopped
• 1⁄2 cup low sodium chicken broth
• 1 cup lean ham, diced
• 1⁄4 teaspoon pepper
• 6 tablespoons nonfat sour cream, divided
• cooking spray
• 1⁄2 cup reduced-fat cheddar cheese, shredded

Directions

1. Preheat oven to 400 degrees F.
2. Bake potatoes for 1 hour and 15 minutes or until tender. Let cool slightly.
3. Melt margarine in a nonstick skillet over medium-high heat.
4. Add broccoli and onion; saute' 3 minutes.
5. Add broth; bring to a boil.
6. Cover, reduce heat, and simmer 5 minutes or until broccoli is tender.
7. Remove from heat; stir in ham and pepper.
8. Cut a lengthwise strip from top of each potato; discard strips.
9. Scoop out pulp, leaving 1/4 -inch-thick shells; set shells a side.
10. Place potato pulp in a bowl; add 2 tablespoons sour cream, and mash to desired consistency.
11. Stir in broccoli mixture. Spoon mixture evenly into potato shells.
12. Place potatoes in an 11 X 7 inch baking dish coated with cooking spray.
13. Bake at 400 degrees for 15 minutes or until thoroughly heated.
14. Top each potato with 2 tablespoons cheese, and bake an additional 3 minutes or until cheese melts.
15. Top each potato with 1 tablespoon sour cream.