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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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