CATEGORY | CUISINE | TAG | YIELD | |
---|---|---|---|---|
Eggs | Cklive15 | 1 | Servings |
INGREDIENTS
6 | Baking potatoes, 8-ounce | |
Unsalted butter | ||
1/4 | lb | Mushrooms, sliced thin |
1/4 | c | Medium-dry Sherry |
1/2 | t | Dried tarragon |
Salt and pepper | ||
1/2 | lb | Baked ham, chopped |
3/4 | c | Half-and-half |
2 | Egg yolks | |
2 | T | Dijon mustard |
Cayenne pepper | ||
1/4 | c | Fresh bread crumbs |
1/4 | c | Freshly grated Parmesan |
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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Nutrition (calculated from recipe ingredients)
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Calories: 2674
Calories From Fat: 1484
Total Fat: 168.3g
Cholesterol: 634.9mg
Sodium: 2311.2mg
Potassium: 2377.2mg
Carbohydrates: 244.7g
Fiber: 14.8g
Sugar: 94.2g
Protein: 41.8g