Stuffed Potatoes With Ham, Thyme and Gruyere

1. 1

   Rub potatoes with a drizzle of oil and pierce with a fork.

2. 2

   Microwave on high (12 min) or bake until tender.

3. 3

   Cool potatoes for 5 minutes, then split down the center and scrape potato flesh into a bowl.

4. 4

   Set skins aside on a nonstick baking sheet.

5. 5

   Preheat broiler to high.

6. 6

   Meanwhile heat a small skillet over medium heat.

7. 7

   Add 1 tablespoon of olive oil and saute shallots, 2-3 minutes until just tender.

8. 8

   To the cooked potato mixture, add shallots, ham, cheese, butter, milk, thyme and salt and pepper.

9. 9

   Mash with a potato masher until combined, but not entirely lump-free.

10. 10

    Scoop mixture in even amounts into skins and broil, 2-3 minutes, to lightly brown on top.

11. 11

    Serve 2 halves with salad, dark bread and butter.

* Per serving · 4 servings · Values may vary.