Recipe(tried): Stuffed Potatoes with Ham, Thyme, and Gruyere

Stuffed Potatoes with Ham, Thyme, and Gruyere

4 medium baking potatoes
Drizzle olive oil (for outside of potatoes)
1 Tbsp. olive oil
2 shallots, chopped
1/2 lb. cooked ham, cut into small chunks
1/2 lb. gruyere, shredded
2 Tbsp. butter, in small pieces
1/2 c. milk
2 tsp. thyme leaves
Salt and pepper to taste

Rub potatoes with a drizzle olive oil and pierce skins with a fork. Microwave on high for 12 minutes, or until tender.

While the potatoes are cooking, heat a small skillet over medium heat. Add 1 Tbsp. olive oil and saut shallots 2-3 minutes; just until tender. Set aside.

Cool potatoes for 5 minutes. Split potatoes down the center and scrape flesh into a bowl. Set skins aside on a non-stick baking sheet. Preheat boiler to high with oven rack 6 inches from the heat source.

To the potato in the bowl, add shallots, ham, cheese, butter, milk, thyme, and salt and pepper. Mash mixture with a masher or dinner fork until mixture is combined, but still a little lumpy.

Scoop mixture into skins and broil 2-3 minutes, until lightly brown on top. Serve with salad and dark bread.