Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese Recipe
This Stuffed Twice-Baked Potatoes with Ham, Mushrooms, and Gruyere Cheese recipe brings bold, satisfying flavor to your table with minimal effort. A true.
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Cooking tools:
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Saute pan
- Stove
- Mixing bowl
- Kitchen towel
- Measuring spoon
- Potato masher
- Wooden skewer
- Tongs
- Serving platter
- Plate
- Measuring cup
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
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