Ham and Gruyere – stuffed potatoes

These are little wonderful potatoes. They are great as an appetizer or a side. I really love the way the cheese and ham taste and compliment each other. I used honey ham, and two cloves of garlic.

Ham and Gruyere Stuffed Potatoes

4 (8 ounce) baking potatoes

2 teaspoons butter

1 teaspoon bottled minced garlic

1/2 cup fat free milk

1/2 cup shredded Gruyere cheese, divided

1/2 cup chopped cooked ham

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1. Preheat oven to 500.

2. Pierce 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 1/4 inch thick shells . reserve shells; set pulp aside.

3. Heat butter in a small skillet over medium- high heat. Add garlic; satute 30 seconds. Add milk; bring to a simmer. Pour milk mixture over potato pulp. Add 1/4 cup cheese, ham , and remaining 3 ingredients, mixing well. Stuff shells with potato mixture. Sprinkle evenly with 1/4 cup cheese. bake at 500 for 8 minutes or until cheese begins to brown.


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