Microwaving cooks the potatoes in a flash; briefly baking them at a high temperature once they're stuffed toasts the cheese topping.
Serves 4
4 (8-ounce) baking potatoes
2 teaspoons butter object
1 teaspoon bottled minced garlic object
1/2 cup fat-free milk object
1/2 cup (2 ounces) shredded Gruyère cheese, divided object
1/2 cup chopped cooked ham
1 tablespoon chopped fresh parsley
1/4 teaspoon salt object
1/4 teaspoon black pepper
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.
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.
CALORIES 358(19% from fat); FAT 7.5g (sat 4.2g,mono 2.4g,poly 0.5g); PROTEIN 14.1g; CHOLESTEROL 30mg; CALCIUM 209mg; SODIUM 425mg; FIBER 5.5g; IRON 3.5mg; CARBOHYDRATE 59.8g
Source: Cooking Light
