Ham and Gruyère-Stuffed Potatoes

My husband loved these. I did fry the ham in butter before adding it to the mix. I'm sure that makes it more tasty.
I also baked the potatoes in the oven after spraying them with oil and sprinkling with salt.
They were very scrumptious.

These are a nice light dinner or lunch (although I admit to adding more gruyere than the recipe called for). My eight-year-old son helped make dinner - to simplify a bit, I used garlic powder instead of fresh, and skipped heating the milk. It didn't seem to hurt at all. I used yukon gold potatoes because they were on sale - the flavor of the potato was nice. Served with vegetable soup and whole wheat rolls. Leftovers reheated nicely in the microwave. Would be a nice side dish to a fancier dinner, as well.

This recipe didn't work out for me. About 2 and a half minutes into microwaving the potatoes, I noticed that I hadn't covered them with damp paper towels, so I did at that point. When I tried to scoop out the potato from the skins, I found that the potatoes weren't cooked all the way through and the skins just fell apart. I ended up mashing them with the recommended milk mixture and the ham and cheese. I found the texture fairly dry and the flavor a bit bland.

These were really good. On one of the potatoes I added cooked broccoli to make it more of a well-rounded meal. I used more cheese by mistake, so that might be another reason for my high rating. I'll make these again.

Very filling, I added sauteed mushrooms and leeks I had left over from another recipe. I found I needed more liquid than called for, but I used Idaho baking potatoes and they tend to be lower moisture. The ham and cheese tasted a little bland when I was mixing so I added some red pepper and this perked up the flavor. This is a great base recipe you could modify over and over to suit whatever leftovers you need to use.