Instructions: 1. In large nonstick skillet, over medium-high heat, heat oil; add ham and onion; saute 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.

Makes 4 servings.

Preparation Time: About 30 minutes.

Cooking Time: About
15 minutes.

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