Rating: 4.5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.

Recipe by Cooking Light December 2001


Credit: Randy Mayor; Missie Neville Crawford

Recipe Summary

4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

358 calories; calories from fat 19%; fat 7.5g; saturated fat 4.2g; mono fat 2.4g; poly fat 0.5g; protein 14.1g; carbohydrates 59.8g; fiber 5.5g; cholesterol 30mg; iron 3.5mg; sodium 425mg; calcium 209mg.