Recipe by dicentra
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.
Top Review by SweetChef
My Sister-in-law must have seen this recipe online because she recommended these very items used in our stuffed potatoes for Christmas. Unfortunately, she didn't think to print out the recipe (and then we purchased, but forgot to use the shallots! oops!) She used too much thyme, and no shallots - but they still tasted awesome. I can only imagine how much better they'd have been had she actually followed the recipe. I would think that the shallots would taste fantastic in these potatoes. I'll have to make this again sometime, and follow the recipe exactly. I bet I'll like it even more than the screwed-up version.
- 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 See How It's Made
- Rub potatoes with a drizzle of oil and pierce with a fork. Microwave on high (12 min) or bake until tender.
- 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.
- Meanwhile heat a small skillet over medium heat. Add 1 tablespoon of olive oil and sauté shallots, 2-3 minutes until just tender.
- To the cooked potato mixture, add shallots, ham, cheese, butter, milk, thyme and salt and pepper.
- Mash with a potato masher until combined, but not entirely lump-free.
- Scoop mixture in even amounts into skins and broil, 2-3 minutes, to lightly brown on top.
- Serve 2 halves with salad, dark bread and butter.