Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese Recipe | Food Network

Ingredients

• 6 large baking potatoes, scrubbed clean
• Rock salt
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1/2 pound cooked ham, cut into julienne strips about 1 by 1/4-inch
• 1/4 pound button mushrooms, cut into julienne strips about 1 by 1/4-inch
• Granulated salt or sea salt
• Freshly ground black pepper
• 1/4 cup creme fraiche or sour cream
• 2 tablespoons unsalted butter, at room temperature
• 8 ounces shredded Gruyere, Swiss, or cheddar