Extra ham from Easter?

We've had extra ham, so I found this great recipe. It was so easy and very yummy.

Double-Stuffed Ham-and-Broccoli Potatoes
6 baking potatoes (see note)
2 cups chopped cooked ham
1 (10 ounce) packaged frozen chopped broccoli, thawed and drained
1 (8 ounce) container soft chive-an-onion cream cheese
1 teaspoon garlic salt
1/2 teaspoon black pepper
1/2 cup shredded chedder cheese

1. Pierce potatoes with a fork and bake at 450 for 1 hr. or until tender. Let potatoes cool.
2. Cut potatoes in half lengthwise and scoop out pulp, leaving shells intact.
3. Stir together potato pulp, ham, and next 4 ingredients until blended. Spoon mixture into the potato shells. Sprinkle with cheese. Place stuffed potatoes on a baking sheet.
4. Bake at 350 for 20-25 min. or until cheese is melted.

Note: 1 (22 ounce) package frozen mashed potatoes may be substituted for baking potatoes. Prepare mashed potatoes according to package directions. Stir in ham and next 4 ingredients. Spoon into a lightly greased 11 x 7 inch backing dish; sprinkle with cheese. Bake as directed.

I only used 3 potatoes and I still had extra of the mixture, so I put that in a pan and cooked it while I cooked the potato shells. You really could just put it all in a pan and not worry about putting it back in the shells. It's up to you. We really liked it. Tyler ate it too, just not the broccoli.