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Ingredients
- 6 x baking potatoes - (abt 8 ounce ea)
- Â Â Unsalted butter
- 1/4 lb mushrooms sliced thin
- 1/4 c. medium-dry Sherry
- 1/2 tsp dry tarragon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 lb baked ham minced
- 3/4 c. half-and-half
- 2 lrg egg yolks
- 2 Tbsp. Dijon mustard
- Â Â Cayenne pepper to taste
- 1/4 c. fresh bread crumbs
- 1/4 c. freshly-grated Parmesan
Directions
- Rub six 8-oz baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated warm oven (400 degrees) for 1 hour, or possibly till they test done when pierced with a skewer.
- In a skillet saute/fry 1/4 lb. mushrooms, sliced thin, in 1 Tbsp. unsalted butter over moderately-high heat for 2 min, add in 1/4 c. medium-dry Sherry, 1/2 tsp. dry tarragon, salt and pepper to taste, and cook the mix, till almost all the liquid is evaporated. Add in 1/2 lb. baked ham, minced, and cook the mix, tossing it, for 2 min.
- Cut a 1/2-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or possibly ricer into a large bowl (should be about 3 c.). Combine the puree with 3/4 c. scalded half-and-half, 3 Tbsp. softened unsalted butter, 2 large egg yolks, 2 Tbsp. Dijon mustard, and cayenne, salt and pepper to taste. Mix in 1 c. grated Gruyere and ham mix and combine the mix well.
- Heap mix into the reserved potato shells, sprinkle the shells with a mix of 1/4 c. 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-warm oven (350 degrees) for 15 min or possibly till they are puffed and lightly browned.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 205 | 52% |
| Total Fat 23.24g | 29% |
| Saturated Fat 13.14g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 575mg | 24% |
| Potassium 901mg | 26% |
| Total Carbs 33.82g | 9% |
| Dietary Fiber 4.1g | 14% |
| Sugars 1.96g | 1% |
| Protein 13.17g | 21% |
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