Ham and Gruyère-Stuffed Potatoes

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

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 19%
  • Fat: 7.5g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.1g
  • Carbohydrate: 59.8g
  • Fiber: 5.5g
  • Cholesterol: 30mg
  • Iron: 3.5mg
  • Sodium: 425mg
  • Calcium: 209mg

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

  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.
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