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Ingredients

• 4 medium to large baking potatoes, like russets, washed
• A drizzle extra-virgin olive oil

Filling:

• 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

Serving suggestions:

• Tossed and dressed salad, as an accompaniment
• Dark bread (pumpernickel, multi-grain, or dark rye), as an accompaniment
• Butter

Description

Food Network Invites You To Try This Stuffed Potatoes With Ham, Thyme, And Gruyere Recipe From Rachael Ray.

Food Network