Stuffed Potatoes With Ham, Thyme and Gruyere |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a Rachael Ray recipe. Add a salad and you’ve got a great dinner! This could also be done for OAMC. This uses wonderful French ingredients. Ingredients:
1 tablespoon olive oil |
2 tablespoons shallots, chopped |
1/2 lb baked deli ham, cut in 1/4 inch strips |
1/2 lb gruyere cheese, shredded |
2 tablespoons butter |
1/2 cup milk |
2 tablespoons fresh thyme |
salt and pepper |
Directions:
1. Rub potatoes with a drizzle of oil and pierce with a fork. Microwave on high (12 min) or bake until tender.
2. Cool potatoes for 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.
3. Meanwhile heat a small skillet over medium heat. Add 1 tablespoon of olive oil and sauté shallots, 2-3 minutes until just tender.
4. To the cooked potato mixture, add shallots, ham, cheese, butter, milk, thyme and salt and pepper.
5. Mash with a potato masher until combined, but not entirely lump-free.
6. Scoop mixture in even amounts into skins and broil, 2-3 minutes, to lightly brown on top.
7. Serve 2 halves with salad, dark bread and butter.
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