Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
By America's Test KitchenPublished on October 14, 2011
Time
2¼ hours
Yield
Serves 4 as a main dish, 8 as a side
Ingredients
32 ounces russet potatoes (4 potatoes), scrubbed and driedvegetable oil 3 tablespoons unsalted butter (melt 2 tablespoons)¾ pound deli-style baked ham, sliced ¼-inch thick and cut into ¼-inch cubes1 cup frozen peas 6 ounces Gruyère cheese, shredded (2 cups)½ cup sour cream ¼ cup half-and-half 2 tablespoons whole grain mustard
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
- While potatoes are baking, heat 1 tablespoon butter in 12-inch skillet over medium-high heat until foaming; add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
- Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
- Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.
Time
2¼ hoursYield
Serves 4 as a main dish, 8 as a sideIngredients
32 ounces russet potatoes (4 potatoes), scrubbed and dried
vegetable oil
3 tablespoons unsalted butter (melt 2 tablespoons)
¾ pound deli-style baked ham, sliced ¼-inch thick and cut into ¼-inch cubes
1 cup frozen peas
6 ounces Gruyère cheese, shredded (2 cups)
½ cup sour cream
¼ cup half-and-half
2 tablespoons whole grain mustard
Ingredients
32 ounces russet potatoes (4 potatoes), scrubbed and dried
vegetable oil
3 tablespoons unsalted butter (melt 2 tablespoons)
¾ pound deli-style baked ham, sliced ¼-inch thick and cut into ¼-inch cubes
1 cup frozen peas
6 ounces Gruyère cheese, shredded (2 cups)
½ cup sour cream
¼ cup half-and-half
2 tablespoons whole grain mustard
Ingredients
32 ounces russet potatoes (4 potatoes), scrubbed and dried
vegetable oil
3 tablespoons unsalted butter (melt 2 tablespoons)
¾ pound deli-style baked ham, sliced ¼-inch thick and cut into ¼-inch cubes
1 cup frozen peas
6 ounces Gruyère cheese, shredded (2 cups)
½ cup sour cream
¼ cup half-and-half
2 tablespoons whole grain mustard
Why This Recipe Works
In developing our twice-baked potato recipe, we learned that an extra step—scooping out the pulp of the baked potatoes and drying the emptied skins in the oven—made for a crisp shell to house our fillings. Adding just a few tablespoons of butter to the fillings kept their textures hearty and enhanced their flavor. Combined with sour cream and half-and-half, the mixture gained a luxurious texture without being stifled by grease. Finally, the cheese (essential to any twice-baked potato recipe) worked best in two ways: mixed into the filling and sprinkled on top. Broiling the potatoes made for a grand, golden finale.
Instructions
- Adjust oven rack to middle position; heat oven to 400 degrees. Scrub, dry, and lightly rub 4 russet potatoes (8 to 9 ounces each) with vegetable oil. Bake potatoes on foil-lined baking sheet until skewer can be inserted into and removed from potatoes with little resistance, 60 to 70 minutes (do not turn oven off). Cool potatoes on baking sheet about 10 minutes.
- While potatoes are baking, heat 1 tablespoon butter in 12-inch skillet over medium-high heat until foaming; add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
- Halve each potato lengthwise. Using soup spoon, scoop flesh from each half into bowl, leaving about 3/8-inch thickness of flesh. Place shells cut-sides up on baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
- Meanwhile, mash potato flesh with fork until smooth; stir in melted butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
- Remove shells from oven; heat broiler. Mound filling into shells; sprinkle with remaining cheese and broil until spotty brown, 6 to 10 minutes. Cool 5 minutes; serve.
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