Stuffed Potatoes with Ham, Thyme, and Gruyere

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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

Tossed and dressed salad, as an accompaniment

Dark bread (pumpernickel, multi-grain, or dark rye), as an accompaniment



  1. Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serving suggestions: .
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