Ham and Gruyere Stuffed Potatoes

By Shelly17

This is a great recipe for a quick weeknight dinner. You can microwave the potatoes instead of initially roasting in the oven, but I like a crispier skin which is more sturdy for round 2 in the oven with the stuffing.

Ingredients

• 4 large russet potatoes, washed
• 1 tablespoon extra-virgin olive oil
• 2 shallots chopped
• 1/2 cup ham steak, cubed (Hickory smoked, if available)
• 1/2 pound Gruyere shredded (2 cups)
• 2 tablespoons butter in small pieces
• 1/2 cup milk or half-and-half
• 2 tablespoons chopped fresh thyme leaves only (about 6 thyme sprigs)
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Pierce potatoes several times with a fork. Bake at 400 degrees for about 1 hour, until tender. Lower oven temperature to 350 degrees.

In a skillet over medium heat, add 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.

In a mixing bowl add shallots, ham, 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 bake for 20 mins. Turn on broiler to high, raise the pan of potatoes and broil for a few minutes to lightly brown stuffed potatoes on top.