5 TBSP canola oil
6 tsp kosher salt
10 lbs russet potatoes, washed
36 oz frozen broccoli florets
1.75 lbs ham steak
16 oz plain yogurt
8 oz light sour cream
8 oz light cheddar cheese
1 tsp black pepper
- Pierce the potatoes with a fork several times. Put the canola oil in a bowl and roll the potatoes around in it until lightly coated, then sprinkle with kosher salt (you will probably not need all 6 tsp). Bake at 350° for about 30 minutes, then turn over. Continue baking 30-50 more minutes or until the potato feels squishy when you poke it. While they are cooking, thaw out the broccoli and chop it into little pieces. You can also cube the ham steak into small pieces and grate the cheese, setting half of it aside.
- Remove potatoes from the oven and cool. Slice each potato in half and scoop out the insides, leaving a little bit of flesh around the skin to help it keep its shape. I used a grapefruit spoon. A melon baller would work too, or just a regular spoon. Put on some good music! This is the most tedious step.
- Mash the potatoes in your favorite way. I used a potato masher. I had to split them up into two bowls because I didn't have a big enough one. Add the yogurt, sour cream, and pepper, and mash some more. Then stir in half of the cheese and keep mashing. Finally, stir in the ham and broccoli. When you're done the mixture won't look very potato-y. It'll be mostly ham and broccoli.
- Stuff the potatoes. This makes a LOT of filling, so you'll need to mound it up. When you're done with that sprinkle the remaining cheese over the top (I only had enough for a small amount of cheese on the top, but I figured there was some in the filling too).
TO FREEZE & REHEAT LATER: Wrap potato halves in plastic wrap, then put in ziploc bags. Freeze. To reheat, put desired number of frozen potatoes in a baking dish, cover with foil, and bake at 350° for 45 minutes. Remove foil and bake an additional 15 minutes. This keeps the skin nice and crispy. Enjoy!!