4 Baking Potatoes
1/2 2% Low-Fat Milk
1/2 Gruyere Cheese
1/2 Cooked Ham
1 Fresh Parsley
1/4 Cayenne Pepper
Preheat oven to 500°.
Pierce the potatoes with fork and arrange in a circle in microwave oven.
Cover with damp paper towels.
Microwave potatoes at high 12 minutes or until done.
Rearrange after 6 minutes.
Let stand 2 minutes.
Split open, lengthwise in half, scoop out pulp, leaving a 1/4 inch shell.
Reserve shells, set aside pulp.
Heat butter in a small fry pan 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; mix 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.
Recipe can easily be doubled.