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Ham and Gruyère-Stuffed Potatoes

Randy Mayor; Missie Neville Crawford
Yield 4 servings
Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.

Ingredients

  • 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 Gruyère cheese, divided
  • 1/2 cup chopped cooked ham
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 358
  • caloriesfromfat 19 %
  • fat 7.5 g
  • satfat 4.2 g
  • monofat 2.4 g
  • polyfat 0.5 g
  • protein 14.1 g
  • carbohydrate 59.8 g
  • fiber 5.5 g
  • cholesterol 30 mg
  • iron 3.5 mg
  • sodium 425 mg
  • calcium 209 mg

How to Make It

  1. Preheat oven to 500°.

  2. 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.

  3. Heat butter in a small skillet over medium-high heat. Add garlic; sauté 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 500° for 8 minutes or until the cheese begins to brown.