Stuffed Potatoes with Ham And Mushrooms

INGREDIENTS

INSTRUCTIONS

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 1/4 pound mushrooms, sliced thin, in 1 tablespoon
unsalted butter over moderately high heat for 2 minutes, add 1/4 cup
medium-dry Sherry, 1/2 teaspoon dried tarragon, salt and pepper to taste,
and cook the mixture, until almost all the liquid is evaporated. Add 1/2
pound baked ham, chopped, and cook the mixture, tossing it, for 2 minutes.
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 ricer into a
large bowl (should be about 3 cups). Combine the puree with 3/4 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 1/4 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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