Stuffed Potatoes With Ham, Thyme and Gruyere

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.

• Ready In: 30 mins
• Serves: 4

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.