Ham And Gruyère-Stuffed Potatoes
- 4 (8-ounce) baking potatoes
- 2 teaspoons butter
- 1 teaspoon bottled minced garlic
- 1/2 cup fat-free milk
- 1/2 cup (2 ounces) shredded Gruyere cheese, divided
- 1/2 cup chopped cooked ham
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat oven to 500u0b0.
- Pierce the potatoes with a fork, and arrange in a circle on paper towels in microwave oven. Cover potatoes with damp paper towels. Microwave potatoes at high 12 minutes or until done, rearranging after 6 minutes. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
- Heat butter in a small skillet 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, mixing 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.
baking potatoes, butter, garlic, milk, gruyuere cheese, ham, parsley, salt, black pepper
Taken from www.myrecipes.com/recipe/ham-gruyre-stuffed-potatoes (may not work)