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.