Ham and Broccoli Potatoes

By: Susan Proctor

From a Paula Deen Magazine

1/4 Cup plus 3 Tablespoons butter, divided

1 Cup sliced fresh mushrooms

1/2 Cup sliced green onion

3 gloves garlic, minced

1 (14-ounce) package frozen broccoli florets, thawed

1 (10.75-ounce) can cream of mushroom soup

1 Cup Milk

grated Parmesan cheese

4 ounce cream cheese, softened

1 (8-ounce) package diced ham

6 large baking potatoes, baked

1/2 Cup Sour cream

1/2 Teaspoon Salt

1/4 Teaspoon ground black pepper

Garnish: chopped green onion

1. In a large skillet, melt 3 Tablespoons butter over medium heat. Add mushrooms, onion, and garlic; cook 6 to 8 minutes, or until tender. Stir in broccoli, soup, and milk; cook 10 minutes, stirring frequently. Stir in Parmesan cheese, cream cheese, and ham; cook, stirring frequently, until cheese is melted.

2. Cut off top one-third of potatoes; scoop out potato pulp into a large bowl, leaving shells intact. Add sour cream, 1/4 cup butter, salt and pepper to potato pulp, stirring to combine. Spoon mixture evenly into potato shells. Top each evenly with ham mixture. Garnish with chopped green onion, if desired. Serve immediately