Stuffed Potatoes with Ham, Thyme, and Gruyere

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Just Call Me Miss Potato Head

Rated: 5 stars out of 5Rate itRead users' reviews (18)

RECIPE
COMMENTS & REVIEWS(18)

Cook Time:
20 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 20 min
Total:: 30 min

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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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Comments & Reviews

recipe Stuffed Potatoes with Ham, Thyme, and Gruyere
Kathryn Oakland, CA 11-01-2009
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Great! ... and easier than I thought
Rated: 4 stars out of 5

I reduced the amount of cheese to cut back on the calories and they still tasted great. I served this as the main dish with... a side salad for a casual dinner with friends and it was a big hit.Read more
recipe Stuffed Potatoes with Ham, Thyme, and Gruyere
Gail Metuchen, NJ 06-20-2007
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6/20/2007
Rated: 3 stars out of 5

This did not thrill me......sometimes some things are better not rushed.
recipe Stuffed Potatoes with Ham, Thyme, and Gruyere
LYNN Littleton, CO 09-07-2006
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Terrific!
Rated: 5 stars out of 5

This recipe is wonderful! I have used the potatoes as an entree with salad or a side to steak.
recipe Stuffed Potatoes with Ham, Thyme, and Gruyere
MELANIE Bixby, OK 04-07-2006
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great dinner!
Rated: 5 stars out of 5

I've made this recipe several times, and it's always great! I cook the shallot in olive oil (probably a little more than one... tablespoon), and then add diced ham to the oil and shallot and let the ham brown. I then add the whole pan (including any residual olive oil) to the potato mixture. If I have sour cream on hand I will throw in a spoonful of that as well. Good, but definitely not the same with some type of cheese other than Gruyere, and do NOT forget the fresh thyme! Perfect supper with a big homemade caesar salad!Read more
recipe Stuffed Potatoes with Ham, Thyme, and Gruyere
TRACY Milpitas, CA 03-18-2006
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Delicious!!
Rated: 5 stars out of 5

I served these for guests with steaks and received rave reviews. Now I get requests for my "special potatoes"!
recipe Stuffed Potatoes with Ham, Thyme, and Gruyere
SHARON Frederick, MD 11-06-2005
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Awesome!!
Rated: 5 stars out of 5

I've made these several times for family and friends, and everyone asks for the recipe.