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6 Ounce Baking Potatoes, Scrubbed And Pierced With A Fork In Several Areas
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4
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21 Gram Wedges Light Garlic And Herb Spreadable Cheese, Such As Light Laughing Cow
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4
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Finely Chopped Green Onions (Green And White Parts Total)
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1/2 cup
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Extra-virgin Olive Oil
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1 tablespoon
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Coarsely Ground Black Pepper
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1/2 teaspoon
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Salt
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1/4 teaspoon
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Fat-Free Milk
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1/2 cup
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Diced Extra Lean Ham
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1/4 cup
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Shredded Reduced-fat Sharp Cheddar Cheese
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1/3 cup
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PREPARATION
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1.
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Wrap each potato in a paper towel, place on a microwave-safe plate and microwave on high setting 10 to 12 minutes or until tender when pierced with a fork.
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2.
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Cut each potato in half lengthwise and scoop out the pulp of the potatoes.
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3.
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Use a clean dish cloth to hold the potatoes while scooping out hot potatoes.
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4.
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Return the "shells" to the microwave-safe plate.
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5.
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Place the potato pulp in a medium mixing bowl with the herb cheese, onions, oil (the addition of the oil gives a bit more creaminess to the dish and an extra layer of flavor) (if using), pepper and salt.
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6.
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Using a fork or potato masher, mix until well blended.
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7.
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Gradually add the milk and mash until completely blended.
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8.
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Spoon potato mixture evenly among each shell; sprinkle evenly with the ham and cheese.
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9.
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Microwave on high for 3 minutes or until cheese has melted.
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10.
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Makes 4 (2 potato halves each)
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Double-Cheese Potatoes with Ham
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