Preheat oven to 400 degrees F.
Wash potatoes, and brush with olive oil, and season with salt, and place on a baking sheet.
Bake for 1- 1 1/2 hours, until baked through and tender. Depending on size of the potatoes.
Remove potatoes from oven, but leave oven on, turn down to 350 degrees F.
Let potatoes cool for 15-30 minutes, until cool enough to handle.
Meanwhile, chop broccoli into florets, and place in a glass bowl with 1/2 cup of water, and microwave on high for 2 minutes, until tender, then chop into smaller pieces.
Open Hillshire Farm Uncured Ham Steak, and cut into even sized cubes.
When potatoes are cool, use a large knife to cut the potatoes in half horizontally.
Use a large spoon to scoop out the center, and put potato into a large mixing bowl. Leave a little bit of potato in the skin, so it creates a boat for the filling.
Once all of the potatoes have been scooped out, place skins on the baking sheet.
Add butter, 1 cup cheddar jack cheese, cream cheese, salt, pepper, ground mustard, and paprika to the bowl with the potatoes.
Use a stand mixer with the paddle attachment, and mix until combined and creamy.
Remove mixing bowl from stand mixer.
Stir the Hillshire Farm Uncured Ham Steak cubes, and broccoli into the potato mixture.
Evenly divide the mixture between all of the potato skins.
Top skins with shredded cheddar jack cheese.
Put the potatoes into the oven and bake for an additional 20 minutes until filling is heated through, and cheese is melted.
Garnish with fresh cracked pepper and chives or green onions.