Stuffed
Potatoes with Ham
Rachael Ray
from
RandomThoughts
4 large russet potatoes
extra virgin olive oil
1/4 cup finely chopped onion
1/2 pound baked ham, cut into slivers about an inch long
1/2 pound shredded fontina cheese
2 TB butter
1/2 cup half & half (I literally mix whipping cream and milk together)
2 TB fresh thyme leaves chopped fine
pepper to taste
Preheat oven to broil with rack six inches from heat source.
Rub potatoes with olive oil and pierce skins with fork. Microwave on high for 12
minutes or until tender.
While they cook, heat a small skillet over medium heat and saute the onion in 1
tablespoon of olive oil until tender (about 3 minutes). Set aside.
When potatoes are done, carefully split them down the middle lengthwise. Scrape
the halves out into a mixing bowl, being careful not to rip the skins (you'll be
re-stuffing them). Set the skins aside on a non-stick baking sheet.
Add half & half and butter to potato, beat until smooth. Stir in onion, ham
strips, shredded cheese, thyme and fresh ground pepper to taste. Stir together
until mixture is well combined. Scoop mixture into empty potato skins.
Broil stuffed potatoes about 5 minutes or until lightly browned.
Serve with salad and fresh rolls.
Serves 4
