Stuffed Potatoes with Ham, Thyme and Gruyere

  • 4 medium to large russet potatoes, washed
  • A drizzle extra-virgin olive oil

Filling

  • 1 Tbps extra-virgin olive oil (once around the pan)
  • 2 shallots, chopped
  • 1/2 pound baked ham from deli, 1/8-inch thick slices, cut into 1/4 inch strips
  • 1/2 pound Gruyere cheese, shredded
  • 2 Tbsp butter, in small pieces
  • 1/2 cup milk or half-and-half
  • 6 sprigs fresh thyme, leaves striped and chopped (about 2 tablespoons)
  • salt and freshly ground black pepper, to taste

Rub potatoes with a drizzle of oil and pierce with a fork. Microwave on high, 12 minutes or until tender. Cool potatoes 5 minutes, then split down the center and scrape potato flesh into a bowl.  Set skins aside on a nonstick baking sheet. Preheat broiler to high with oven rack 6 inches from heat source.

While potatoes cook in microwave, heat a small skillet over medium heat. Add 1 Tbsp of olive oil and sauté shallots, 2 to 3 minutes or until bits are just tender.

To the cooked potato in the mixing bowl, add shallots, ham strips, cheese, butter, milk or half-and-half, thyme, and salt and pepper. Mash with a potato masher or 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 on top, Serve 2 halves with salad, dark bread and butter.

Yield: 4 servings

From: 30-Minute Meals 2 by Rachel Ray

Gray:  This was a delicious recipe.  I picked it out and then Katie ended up making it since we were pressed for time and running late.  Katie did a great job with it, and we had it with some grilled chicken and green beans.  We didn’t have fresh thyme so we reduced the amount and used some dried thyme.  We also had to fiddle with the amounts of cheese and ham to make the recipe work since our potatoes were very small.  This definitely one that we recommend trying if you love twice-baked potatoes.

Katie: These twice baked potatoes turned out great! I loved the ham and Gruyere with the potatoes. I cooked the potatoes a little less since ours were small, and I cut our ham into squares instead of strips. I did not rub the skins with olive oil before putting in the microwave, and I just added enough milk to help the potato filling come together nicely. Even though I hadn’t read the recipe before I started cooking, this recipe was so simple, it didn’t seem to matter! I hate doing that, as I feel unprepared, and I think that reading the recipe through a couple of times helps alleviate mistakes. All that being said, I don’t think this recipe can really be messed up. It’s a keeper for sure!

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One Response to Stuffed Potatoes with Ham, Thyme and Gruyere

  1. Pingback: Our Favorite Recipes: 2012 | A New Recipe Each Week

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