Stuffed Potatoes with Ham, Thyme, and Gruyere

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 4 medium to large baking potatoes, like russets, washed
  • A drizzle extra-virgin olive oil
  • Filling:
  • 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
  • Butter
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.

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    Recipe courtesy of Emeril Lagasse