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| 4 gross | Idaho baking potatoes; baked |
| 1 Esslöffel | vegetable oil |
| 8 x ca. 30 g | Low-fat ham; diced, about 2 cups |
| 1 mittel | onions diced |
| 8 x ca. 30 g | White mushrooms quartered |
| 2 Tasse | Broccoli florets |
| 1 | Red or yellow bell pepper; diced |
| 1 Tasse | chicken broth |
| 2 Teelöffel | cornstarch |
| 2 Esslöffel | parsley fresh, chopped |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | black pepper |
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1. In large nonstick skillet, over medium-high heat, heat oil; add ham and onion; sauté until onion is soft and ham is browned, about 4 to 5 minutes. Add mushrooms, broccoli, bell pepper and chicken broth; bring to boil and reduce heat. Simmer until vegetables are tender, 6 to 7 minutes.
2. In small bowl, combine cornstarch with 2 tablespoons water. Stir into ham and vegetable mixture along with parsley, salt and pepper. Increase heat to high; bring mixture to boil; cook until sauce has thickened, about 1 to 2 minutes.
3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon ham and vegetable mixture over each potato, dividing evenly.
15 minutes.
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