Stuffed Potatoes With Ham, Thyme, And Gruyere Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
920
FAT
125%
CHOL
62%
SOD
112%

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Ingredients for 4 servings

A drizzle extra-virgin olive oil

1 tablespoon (1 turn around the pan) extra-virgin olive oil

1/2 cup milk or half-and-half

1/2 pound Gruyere, shredded, about 2 cups

2 shallots, chopped

6 sprigs fresh thyme, leaves only, chopped to about 2 tablespoons

2 tablespoons butter, in small pieces

Salt and pepper

Butter

Tossed and dressed salad, as an accompaniment

4 medium to large baking potatoes, like russets, washed

Dark bread (pumpernickel, multi-grain, or dark rye), as an accompaniment

1/2 pound baked ham from a deli, sliced 1/8-inch thick, cut into 2-inch thick strips

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