posted by Chefshell 03-30-99 12:56 PM
Chefshell's You'll Get Stuffed Ham Potatoes
6 baking potatoes
1/2 lb. portobello mushrooms or other mushrooms, sliced thin (If using portobello, remove the gills)
1/2 white onion, chopped
1/2 cup dry sherry
Butter, unsalted
1 tsp. fresh tarragon or 1/2 tsp. dry
1/2 lb. baked ham, chopped
1/2 cup half & half or non-fat or lowfat evaporated milk
1/4 cup sour cream (Lowfat is fine, no nonfat!)
2 tbsp. Dijon mustard
2 tbsp. Worcestershire sauce
1/4 cup fresh bread crumbs
1/4 cup fresh grated parmigiano-reggiano cheese, plus an extra ounce for outside of potatoes
1/2 cup Swiss or Gruyere cheese, grated
1/2 cup extra sharp cheddar cheese, grated
Salt, pepper, paprika, and cayenne pepper to taste
Rub well rinsed and scrubbed potatoes with a little oil or butter and sprinkle with salt and parmigiano-reggiano cheese.
Bake at 400 degrees for about 1 hour, until done.
Saute mushrooms and onion in about 1 tbsp. butter until the onions are translucent and the mushrooms have started to give off liquid, about 2-3 minutes.
Add the sherry, tarragon, Worcestershire, and salt & pepper to taste and cook until reduced about 65 percent.
(About 8-10 minutes) Add the ham and cook about 2 more minutes.
Warm the half & half in a small saucepan and set aside.
Cut a small slice from the top of potatoes and scoop out the inside. Reserve potato shells.
Put the pulp through a food mill or ricer or mash until pureed by hand.
Combine with the half & half, 3 tbsp. softened butter, Dijon, salt, pepper, paprika, and cayenne to taste.
Fold in the Swiss and cheddar cheeses, sour cream, and the ham mixture and combine well.
If it is a little dry, add a little butter or sour cream.
Scoop the mixture into the reserved shells and top with bread crumbs and parmigiano-reggiano cheese.
Dot with butter and arrange on a buttered baking dish and bake in the upper third of the oven at 350 degrees for about 15-20 minutes or until golden and slightly puffed.