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Receta Stuffed Potatoes With Ham And Mushrooms
by Global Cookbook

Stuffed Potatoes With Ham And Mushrooms
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Ingredientes

  • 6 x baking potatoes - (abt 8 ounce ea)
  •     Unsalted butter
  • 1/4 lb mushrooms sliced thin
  • 1/4 c. medium-dry Sherry
  • 1/2 tsp dry tarragon
  •     Salt to taste
  •     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
  •     Cayenne pepper to taste
  • 1/4 c. fresh bread crumbs
  • 1/4 c. freshly-grated Parmesan

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 6 servings.