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Stuffed Potatoes With Ham, Thyme, And Gruyere

fast.cook's picture
Ingredients
  Russet potatoes 4 Large, washed
  Extra-virgin olive oil 1 Tablespoon (A Drizzle)
  Extra-virgin olive oil 1 Tablespoon (Once Around The Pan)
  Shallots 2 , chopped
  Baked ham 1⁄2 Pound, cut into 1/4-inch strips (From Deli, 1/8-Inch Thick Slices)
  Gruyere cheese 1⁄2 Pound, shredded
  Butter 2 Tablespoon (In Small Pieces)
  Milk/Half-and-half 1⁄2 Cup (8 tbs)
  Thyme sprig 6 , leaves stripped and chopped to make 2 tablespoons
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

GETTING READY
1) Preheat broiler to high with oven rack 6 inches from heat source.
MAKING
2) In a large bowl add potatoes. Drizzle oil over potatoes and rub well.
3) Pierce potatoes with a fork.
4) Place on Microwave high for and cook 12 minutes until tender.
5) Lets stand the potatoes for 5 minutes until cool.
6) Halve potatoes from center and scoop out potato flesh in a bowl.
7) Keep the skins aside on a nonstick baking sheet.
8) Heat a small skillet over medium heat.
9) Heat 1 tablespoon of olive oil. Add shallots and sauté for 2 to 3 minutes until bits are just tender.

10) In a mixing bowl, add cooked potato, shallots, ham strips, cheese, butter, milk or half-and-half, thyme, and salt and pepper.
11) Using a potato masher or fork, combine the mixture but not entirely lump-free.
12) Scoop mixture into skins and broil for 2 or 3 minutes till lightly brown on top.

SERVING
13) Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Potato
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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