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.