Potatoes Stuffed With Ham And Gruyere
- 4 baking potatoes
- 2 teaspoons butter
- 2 teaspoons smashed garlic, about 2 cloves
- 1/2 cup 2% low-fat milk
- 1/2 cup shredded gruyere cheese
- 1/2 cup chopped cooked ham
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Preheat oven to 500u0b0.
- Pierce the potatoes with fork and arrange in a circle in microwave oven.
- Cover with damp paper towels.
- Microwave potatoes at high 12 minutes or until done.
- Rearrange after 6 minutes.
- Let stand 2 minutes.
- Split open, lengthwise in half, scoop out pulp, leaving a 1/4 inch shell.
- Reserve shells, set aside pulp.
- Heat butter in a small fry pan over medium high heat.
- Add garlic; saute 30 seconds.
- Add milk; bring to a simmer.
- Pour milk mixture over potato pulp.
- Add 1/4 cup cheese, ham and remaining ingredients; mix well.
- Stuff shells with potato mixture.
- Sprinkle evenly with 1/4 cup cheese.
- Bake at 500u0b0 for 8 minutes or until the cheese begins to brown.
- Recipe can easily be doubled.
baking potatoes, butter, smashed garlic, milk, gruyere cheese, parsley, salt, cayenne pepper
Taken from www.food.com/recipe/potatoes-stuffed-with-ham-and-gruyere-15877 (may not work)