Nutrition per serving may change if servings are adjusted.
4 6-ounce baking potatoes, scrubbed and pierced with a fork in several areas
4 21-gram wedges light garlic and herb spreadable cheese, such as Light Laughing Cow®
½ cup finely chopped green onions (green and white parts total)
1 tablespoon extra-virgin olive oil (see Tip) (optional)
½ teaspoon coarsely ground black pepper
¼ teaspoon salt
½ cup fat-free milk
¼ cup diced extra lean ham
⅓ cup shredded reduced-fat sharp Cheddar cheese
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. Cut each potato in half lengthwise and scoop out the pulp of the potatoes. Use a clean dish cloth to hold the potatoes while scooping out hot potatoes.
Return the "shells" to the microwave-safe plate. Place the potato pulp in a medium mixing bowl with the herb cheese, onions, oil (if using), pepper and salt. Using a fork or potato masher, mix until well blended. Gradually add the milk and mash until completely blended. Spoon potato mixture evenly among each shell; sprinkle evenly with the ham and cheese. Microwave on high for 3 minutes or until cheese has melted.
Tip: The addition of the oil gives a bit more creaminess to the dish and an extra layer of flavor.