This fully loaded baked potato makes for a hearty dinner any time. Add a little protein and some vegetables, and spuds are easily elevated to main dish status.
Makes
4 servings (1¾ cups sauce)
Total Time
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Ingredients
SEAR:
WHISK in:
ASSEMBLE:
Test Kitchen Approved
Steam or blanch broccoli florets for this potato. Broccoli adds a fresh element to cut the richness of the ham-enhanced cheese sauce
Instructions
Sear ham steak in 1 Tbsp. butter in a large sauté pan over medium-high heat until brown, 4 minutes per side. Transfer ham to a plate and tent with foil; when cool enough to handle, cut into bite-sized pieces. Add remaining 2 Tbsp. butter to pan and reduce heat to medium. Add garlic and cook 1 minute.
Whisk in flour and cook 1 minute. Slowly whisk in milk and mustard, whisking constantly. Bring mixture to a simmer and cook 2 minutes. Add cheese and whisk until melted and smooth. Season sauce with salt and Tabasco.
Assemble potatoes with ham, broccoli, and cheese sauce.
Searing the ham heats up the meat while leaving flavorful bits in the pan with which to make the sauce.
The roux in the pan thickens the milk for the sauce, but whisk the milk in slowly to prevent lumps.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 781
% Daily Value*
Total Fat 33g 50%
Saturated Fat 16g 80%
Cholesterol 126mg 42%
Sodium 2340mg 97%
% Daily Value*
Carbs 76g 25%
Fiber 5g 20%
Protein 45g
*Percent Daily Values are based on a 2,000 calorie diet.
