5 russet potatoes
300 g of ham, chopped
1 broccoli crown, chopped
1 shallot, chopped
1/2 cup kefir cheese (or cream cheese)
1/2 cup milk
2 Tbsp. butter
1 cup cheddar cheese, grated (or enough to cover the potatoes)
Heat oven to 425.
Bake the potatoes until cooked, about 45-60 minutes.
Meanwhile, saute the ham, broccoli, and shallot in a little butter or oil, until softened. Stir and cook until heated through.
Cut off the top of the potatoes, scoop out the inside, and mash the cooked pototo with the kefir/cream cheese, milk, and butter. Stir in the ham and broccoli mixture.
Stuff the mixture back into potato skins and top with cheese.
Return to the oven and bake until cheese is melted and the inside is hot.