Hot Plate Cooking ****Ham & Cheese Stuffed Sweet Potatoes****

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One of my favorite go-to dinners is stuffed baked potatoes. They are the perfect blank canvas on which to build a satisfying dinner. Because each potato is topped individually, you can customize them to accommodate all of your family’s culinary preferences. And, as I discovered, they can easily and effortlessly be made in my makeshift kitchen. In my opinion, this makes for a win-win all around!

This go around I used sweet potatoes instead of white baking potatoes but feel free to use whatever variety of potatoes your family prefers. I love sweet potatoes, and after a two-year time span of not being able to find them in the grocery store, I buy them whenever I have a chance. They are also more nutritious than regular white potatoes and because they are sweet, even the smallest member of my family will eat them. These toppings are just suggestions; feel free to add or use whatever you feel like or have on hand. Most of all, enjoy.

HAM & CHEESE STUFFED SWEET POTATOES

2 large sweet potatoes

1 tablespoon olive oil

1 cup cooked ham, cubed

1 head broccoli, cut into florets

1/2 cup shredded cheddar cheese

1/4 cup reduced fat sour cream

Salt & pepper to taste

  • Scrub the potatoes and pierce all over with a fork or sharp knife. Place in the microwave and cook on high for 10 minutes. After 10 minutes test the potatoes for doneness by inserting a fork into the center of each potato. The fork should slide into the potatoes effortlessly. If it doesn’t, continue cooking the potatoes in 5 minute increments until tender. The amount of time you need to cook the potatoes will depend on the strength of your microwave and the size of your potatoes. (Alternatively, you can bake the potatoes in a 400 degree oven for 45-60 minutes).
  • While the potatoes are cooking, heat the olive oil in a small skillet. When the oil shimmers, add the ham and cook, stirring frequently, until browned and heated through. Set aside.
  • Steam the broccoli in an inch of water in a small saucepan until tender crisp. Drain and set aside.
  • When the potatoes are cooked through, place on individual plates. Slice along the length of each potato and use a fork to loosen the flesh.
  • Generously sprinkle each potato with salt and pepper then divide the shredded cheese evenly between the potatoes.
  • Top with the ham and broccoli then add a dollop of sour cream to each potato.
  • Eat immediately.

Serves 2

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