Ham and Gruyère-Stuffed Potatoes

Ham and Gruyère-Stuffed Potatoes Recipe
Randy Mayor; Missie Neville Crawford
Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.

Yield:

4 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 500°.

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; 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.

Note:

December 2001
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