Stuffed Potatoes With Ham, Thyme, And Gruyere

Recipe Ingredients

4		To large baking potatoes, like russets - washed (medium)
		A drizzle extra-virgin olive oil
		Filling
1 tablespoon	15ml	Extra-virgin olive oil
		= (1 turn around the pan)
2		Shallots - chopped
1/2 lb	227g / 8oz	Deli baked ham in 1/8"-thk slices - cut 2"-thk strips
1/2 lb	227g / 8oz	Gruyere - shredded
2 tablespoons	30ml	Butter - in small pieces
1/2 cup	118ml	Milk or half-and-half
2 tablespoons	30ml	Chopped fresh thyme - leaves only
		= (about 6 thyme sprigs)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Accompaniment Suggestions
		Tossed and dressed salad
		Dark bread
		= (pumpernickel, multi-grain, or dark rye)
		Butter

Recipe Instructions

Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.

While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.

Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat broiler to high with oven rack 6-inches from the heat source.

To the cooked potato in the mixing bowl, add shallots, ham strips, grated cheese, butter, milk or half-and-half, thyme, and season with salt and pepper. Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.

Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A08) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.