Weight Watchers Broccoli Loaded Potatoes



  • 1 cup diced lean ham
  • 1⁄2 cup chicken broth, low sodium
  • 1⁄2 cup chopped onion
  • 1⁄2 cup shredded reduced-fat cheddar cheese
  • 1⁄4 tsp. pepper
  • 2 cups broccoli florets
  • 2 tbsp. reduced-calorie stick margarine
  • 4(12 oz.) baking potatoes
  • 6 tbsp. nonfat sour cream, divided
  • Cooking spray


  1. Pre-heat the oven at 4000 Fahrenheit.
  2. Cook potatoes until tender or for one hour and fifteen minutes. Cool down slightly.
  3. In a nonstick skillet to medium-high heat, melt margarine. Add onion and broccoli and sauté for three minutes.  Pour the broth and boil.
  4. Cover, lower the heat and allow it to simmer for five minutes or until the broccoli is soft. •Remove from heat and add in pepper and ham.
  5. Peel the potatoes, scoop out the pulp, leave ¼ inch-thick shells and set the shells aside.
  6. Place the potato pulp in a bowl, then add 2 tbsp. sour cream, and mash to your preferred consistency. Add the broccoli mixture. Spread the mixture evenly into the potato shells.
  7. In a 11 x 7 inch dish coated with cooking spray, arrange the potatoes. Bake at 4000 Fahrenheit for 15 mins or until heated thoroughly.
  8. Sprinkle 2 tbsps. of cheese on each top of potato, and bake until cheese melts or for 3 minutes.
  9. Also top each potato with 1 tbsp, sour cream.