Sometime it feels like sides dishes get left out, and people ask me all the time for side dish ideas. These Stuffed Potatoes are low-fat and easy to make. The touch of Greek Yogurt and Gruyere add great flavor and texture. They go perfect with meat, fish or pork, and best of all, the kids love them. See me on Thursday 11:30 central time on NBC 13 “Daytime Alabama” making a few of my favorite side dish recipes.
Stuffed Potatoes with Gruyere
4 (8-ounce) baking potatoes
2 teaspoons butter
2 cloves garlic, minced
1/2 cup skim milk
1/2 cup nonfat Greek yogurt
1 cup (2 ounces) shredded Gruyère or swiss cheese, divided
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon black pepper
1. Preheat oven to 500°.
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. Let stand 2 minutes. Split open potatoes; scoop out pulp, leaving a 1/4-inch-thick shell. Reserve shells; set pulp aside.
3. 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 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.