Stuffed Potatoes with Ham, Thyme, and Gruyere (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 medium to large baking potatoes, like russets, washed |
a drizzle extra-virgin olive oil |
1 tablespoon (1 turn around the pan) extra-virgin olive oil |
2 shallots, chopped |
1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips |
1/2 pound gruyere, shredded, about 2 cups |
2 tablespoons butter, in small pieces |
1/2 cup milk or half-and-half |
6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons |
salt and pepper |
tossed and dressed salad, as an accompaniment |
dark bread ( pumpernickel, multi-grain, or dark rye), as an accompaniment |
butter |
Directions:
1. Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork. Microwave on high 12 minutes or until tender.
2. While the potatoes cook in the microwave, heat a small skillet over medium heat. Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender. Set aside.
3. 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. Preheat broiler to high with oven rack 6-inches from the heat source.
4. To the cooked potato in the mixing bowl, add shallots, ham strips, 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.
5. Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top. Serve the halves of stuffed potatoes with salad, dark bread, and butter.
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