Ham & Gruyere Stuffed Potatoes
Source: Cooking Light
Great way to use leftover ham
Ingredients
Potatoes
- 4 (8 oz.) baking potatoes
- canola oil
- 1/4 c. (1 oz.) Gruyere cheese, shredded - for topping
Filling
- 2 t. butter
- 1 t. minced garlic
- 1/2 c. milk
- 1/4 c. (1 oz.) Gruyere cheese, shredded
- 1 /2 c. cooked ham, chopped
- 1 Tbls. fresh parsley, chopped (or 1 t. dry)
- ¼ t. salt
- ¼ t. black pepper
Instructions
Wash and poke potatoes with a fork. Lightly rub a little canola oil on skins.
Place potatoes on a baking sheet and bake at 400 degrees for 1 hour, or until soft.
Remove potatoes from oven, let sit for 5 minutes. Split open potatoes; scoop out pulp, leaving ¼-inch thick shells. Set shells aside.
Add pulp to a bowl.
Filling: Heat butter in a small skillet over medium high heat. Add garlic; sauté 30 seconds. Add milk and bring to a simmer. Pour milk mixture over potato pulp.
Add 1/4 cup of cheese, ham, parsley, salt and pepper to the bowl and mix all together.
Stuff shells with potato mixture. Sprinkle evenly with another 1/4 cup cheese.
Bake at 375 degrees for 8 minutes or until cheese begins to brown.
NOTE: Serves 4