Stuffed Potatoes with Ham, Thyme, and Gruyere

Name: Stuffed Potatoes with Ham, Thyme, and Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Rub potatoes with a drizzle of oil and pierce skins with the tines of a fork.
2
Microwave on high 12 minutes or until tender.
3
While the potatoes cook in the microwave, heat a small skillet over medium heat.
4
Add 1 tablespoon of extra-virgin olive oil and saute chopped shallots 2 to 3 minutes or until bits are just tender.
5
Set aside.
6
Cool potatoes for 5 minutes, split potatoes down the center, and scrape flesh into a bowl.
7
Set skins aside on a non-stick baking sheet.
8
Preheat broiler to high with oven rack 6-inches from the heat source.
9
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.
10
Mash mixture with a potato masher or dinner fork until mixture is combined, but not entirely lump-free.
11
Scoop mixture in even amounts into skins and broil 2 or 3 minutes to lightly brown stuffed potatoes on top.
12
Serve the halves of stuffed potatoes with salad, dark bread, and butter.

264

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Potatoes with Ham, Thyme, and Gruyere falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!