Stuffed Potatoes with Ham, Thyme, and Gruyere
- 4 medium to large baking potatoes, like russets, washed
- A drizzle extra-virgin olive oil
- 1 tablespoon (1 turn around the pan) extra-virgin olive oil
- 2 shallots, chopped
- 1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips
- 1/2 pound Gruyere, shredded, about 2 cups
- 2 tablespoons butter, in small pieces
- 1/2 cup milk or half-and-half
- 6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons
- Salt and pepper
- Serving suggestions:
- Tossed and dressed salad, as an accompaniment
- Dark bread ( pumpernickel, multi-grain, or dark rye), as an accompaniment
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.
Recipe courtesy Rachael Ray
Recipe courtesy of Tyler Florence
Recipe courtesy of Mario Batali