Ham and Gruyère-Stuffed Potatoes

Ingredients

• 32 ounce baking potatoes 
• 0.3 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 2 teaspoons butter 
• 0.5 cup ham cooked chopped
• 0.5 cup milk fat-free
• 1 tablespoon parsley fresh chopped
• 2 ounces gruyère cheese shredded divided
• 0.3 teaspoon salt 

Equipment

• frying pan
• paper towels
• oven
• microwave

Directions

1. Preheat oven to 50
2. 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.
3. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
4. Heat butter in a small skillet over medium-high heat.
5. Add garlic; saut 30 seconds.
6. Add milk; bring to a simmer.
7. Pour milk mixture over potato pulp.
8. Add 1/4 cup cheese, ham, and remaining ingredients, mixing well. Stuff shells with potato mixture.
9. Sprinkle evenly with 1/4 cup cheese.
10. Bake at 500 for 8 minutes or until the cheese begins to brown.