Twice Baked Stuffed Potatoes

By á-4922

Ingredients

• 4 russet potatoes, scrubbed and dried
• Vegetable oil
• 3 tablespoons unsalted butter (melt 2 tablespoons)
• 3/4 pound deli-style baked ham, sliced 1/4-inch thick and cut into 1/4-inch cubes
• 1 cup frozen peas
• 6 ounces Gruyère cheese, shredded (2 cups)
• 1/2 cup sour cream
• 1/4 cup half-and-half
• 2 tablespoons whole grain mustard
• Salt and ground black pepper

Preparation

Step 1

1. Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
2. While potatoes are baking, heat 1 tablespoon butter in 12-inch skillet over medium-high heat until foaming; add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
3. Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
4. Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
5. Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.