Recipe courtesy of Rachael Ray
Stuffed Potatoes with Ham, Thyme, and Gruyere
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Filling:

Directions

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.

Serving suggestions: .

IDEAS YOU'LL LOVE

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Crispy Fingerling Potatoes

Recipe courtesy of Sandra Lee

Scalloped Potatoes

Recipe courtesy of Food Network Kitchen

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Baked Potatoes

Recipe courtesy of Ina Garten

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Twice-Baked Potatoes

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking