Stuffed potatoes with ham and mushrooms

1 servings

Ingredients

Quantity Ingredient
6 Baking potatoes; (8-ounce)
Unsalted butter
¼ pounds Mushrooms; sliced thin
¼ cup Medium-dry Sherry
½ teaspoon Dried tarragon
Salt and pepper
½ pounds Baked ham; chopped
¾ cup Half-and-half
2 larges Egg yolks
2 tablespoons Dijon mustard
Cayenne pepper
¼ cup Fresh bread crumbs
¼ cup Freshly grated Parmesan

Directions

Rub six 8-ounce baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated hot oven (400 degrees) for 1 hour, or until they test done when pierced with a skewer.

In a skillet saute ¼ pound mushrooms, sliced thin, in 1 tablespoon unsalted butter over moderately high heat for 2 minutes, add ¼ cup medium-dry Sherry, ½ teaspoon dried tarragon, salt and pepper to taste, and cook the mixture, until almost all the liquid is evaporated. Add ½ pound baked ham, chopped, and cook the mixture, tossing it, for 2 minutes.

Cut a ½-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or ricer into a large bowl (should be about 3 cups). Combine the puree with ¾ cup scalded half-and-half, 3 tablespoons softened unsalted butter, 2 large egg yolks, 2 tablespoons Dijon mustard, and cayenne, salt and pepper to taste. Fold in 1 cup grated Gruyere and ham mixture and combine the mixture well.

Heap mixture into the reserved potato shells, sprinkle the shells with a mixture of ¼ cup each of fresh bread crumbs and freshly grated Parmesan.

Dot them with butter. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately hot oven (350 degrees) for 15 minutes or until they are puffed and lightly browned.

Yield: 6 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9262 Converted by MM_Buster v2.0l.

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