Ham and Cheese Stuffed Potatoes
Ingredients
4 baking potatoes
1 tablespoon butter
2 tablespoons chives chopped
2 large shallots finely minced
1 ½ cups milk
1 ½ cups shredded cheddar or Gruyere cheese (about 6 ounces), divided
2 cups chopped cooked ham
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon black pepper
Directions
Bake the potatoes either in the oven or microwave. Set aside to cool slightly before continuing with recipe.
When the potatoes are cool enough to handle, split them open lengthwise. Scoop out the pulp into a medium mixing bowl, leaving a ¼ inch thick shell of potato and skin. Use a fork or potato masher to break up the pulp. Set the potato skins aside.
Preheat the oven to 500 degrees.
In a medium skillet over medium-high heat, melt the butter. Add the shallot and sauté briefly until softened.
Add the milk and bring the mixture to a simmer. Pour the milk and shallot mixture over the reserved potato pulp in the bowl. Add half the cheese, and all of the remaining ingredients. Mix until well combined.
Stuff the reserved shells with the potato, ham, and cheese mixture. Sprinkle the tops evenly with the remaining cheese.
Place in the preheated oven and bake for 6-8 minutes or until the cheese begins to brown.
