Stuffed Potatoes With Ham, Thyme, And Gruyere Recipe
Summary
Preparation Time30 MinCooking Time20 Min
Ready In50 MinDifficulty LevelMedium
Health IndexJust EnjoyServings4
Ingredients
| Russet potatoes | 4 Medium | |
| Extra-virgin olive oil - A drizzle | ||
| Extra-virgin olive oil - 1 tablespoon (once around the pan) | ||
| Shallots | 2 (FILLING) | |
| Baked ham from deli - 1/2 pound, 1/8-inch thick slices, cut into 1/4-inch strips | ||
| Gruyere cheese | 1/2 pound, shredded (FILLING) | |
| Butter - 2 tablespoons, in small pieces | ||
| Milk or half-and-half - 1/2 cup | ||
| Thyme sprig | 6 (FILLING) | |
| Ground black pepper | 1 To taste (FILLING) | |
| Salt | To Taste | |
Directions
GETTING READY
1) Preheat broiler to high with oven rack 6 inches from heat source.
MAKING
2) In a large bowl add potatoes. Drizzle oil over potatoes and rub well.
3) Pierce potatoes with a fork.
4) Place on Microwave high for and cook 12 minutes until tender.
5) Lets stand the potatoes for 5 minutes until cool.
6) Halve potatoes from center and scoop out potato flesh in a bowl.
7) Keep the skins aside on a nonstick baking sheet.
8) Heat a small skillet over medium heat.
9) Heat 1 tablespoon of olive oil. Add shallots and sauté for 2 to 3 minutes until bits are just tender.
10) In a mixing bowl, add cooked potato, shallots, ham strips, cheese, butter, milk or half-and-half, thyme, and salt and pepper.
11) Using a potato masher or fork, combine the mixture but not entirely lump-free.
12) Scoop mixture into skins and broil for 2 or 3 minutes till lightly brown on top.
SERVING
13) Serve hot.
1) Preheat broiler to high with oven rack 6 inches from heat source.
MAKING
2) In a large bowl add potatoes. Drizzle oil over potatoes and rub well.
3) Pierce potatoes with a fork.
4) Place on Microwave high for and cook 12 minutes until tender.
5) Lets stand the potatoes for 5 minutes until cool.
6) Halve potatoes from center and scoop out potato flesh in a bowl.
7) Keep the skins aside on a nonstick baking sheet.
8) Heat a small skillet over medium heat.
9) Heat 1 tablespoon of olive oil. Add shallots and sauté for 2 to 3 minutes until bits are just tender.
10) In a mixing bowl, add cooked potato, shallots, ham strips, cheese, butter, milk or half-and-half, thyme, and salt and pepper.
11) Using a potato masher or fork, combine the mixture but not entirely lump-free.
12) Scoop mixture into skins and broil for 2 or 3 minutes till lightly brown on top.
SERVING
13) Serve hot.
Chef
