Ham and Gruyere Stuffed Potatoes

Potatoes are definitely one of my top five favorite foods.  It wasn't until recently that I realized that I could make potatoes the center piece of the meal by stuffing them with all sorts of goods!  As I was flipping through my new cookbook that I got for Christmas, I found this recipe.  I thought this was a perfect to serve to my good friend who came over for a much needed girls night last week.  The evening consisted of eating, watching desperate house wives, and letting our dogs play.  Based on the empty plates at the end of the meal, I am thinking that this recipe was a success!

Ham and Gruyere Stuffed Potatoes

Serves: 4 (approximately 350 calories per serving)
Source:  Cooking Light: The Essential Dinner Tonight Cooking published by Oxmoor House

4 Idaho potatoes (8 oz each)
2 teaspoons butter
1 tsp minced garlic
1/2 cup fat-free milk (I used fat free half and half)
 1/2 cup shredded Gruyere cheese (2 oz) (I used a aged white cheddar)
1/2 cup cooked ham (chopped)
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 500 degrees.  Rinse the potatoes and poke sides with a fork.  Wrap in a damp paper towel and microwave on high for 5 minutes.  Flip and microwave for 5 more minutes or until tender.  Allow to cool for several minutes.  Cut the potatoes long way and scoop out pulp in a mixing bowl, leaving 1/4 inch thick shells.  Place shells on a baking sheet lined with foil.  Heat butter in a skillet over medium high heat.  Add garlic and saute for about 1 minute.  Be CAREFUL not to burn garlic or will have to throw butter away and start over.  Add milk to pan and bring to a simmer.  Pour milk mixture over potato pulp in a mixing bowl.  Add 1/4 cup cheese, ham, fresh parsley, and salt and pepper.  Mix well.  Stuff shells with potato mixture.  Top shells with remaining cheese.  Bake at 500 degrees for 8 minutes or until cheese is lightly browned. 

Notes:  I also mixed in bread crumbs to the remaining cheese to make a nice crunchy topping. You could also bake the potatoes in the oven before you stuff them if you don't like using the microwave.  I served these potatoes along side a roasted red pepper glazed with a balsamic vinaigrette.

- Miss J