Twice-Baked Potatoes with Ham and Mushrooms

Sadly, the potatoes recommended by chef Joel Robuchon in this comforting and remarkably kid-friendly recipe—BF 15 or eestelings—aren’t readily available in the U.S. Not to worry, though. Yukon golds make a swell stand-in.–David Leite

LC Robuchon, Really? Note

We can’t fathom what possessed acclaimed French chef Joel Robuchon, he of literally dozens of Michelin stars and other, less-easy-to-pronounce kudos, to be drawn to include a recipe for twice-stuffed potatoes in this repertoire of his recipes. We’re just glad that he did.

Twice-Baked Potatoes with Ham and Mushrooms Recipe

  • Quick Glance
  • 25 M
  • 1 H, 35 M
  • Serves 6


  • 2 1/2 pounds medium-size potatoes, preferably BF 15 or eestelings, scrubbed but not peeled
  • 10 tablespoons butter
  • 4 large egg yolks
  • 6 ounces white button mushrooms, stem ends trimmed, washed, and cut into1/8-inch slivers
  • 1/2 pound ham, cut into 1/4-inch dice
  • 1/2 cup (2 1/2 ounces) grated Parmesan cheese
  • Salt and freshly ground black or white pepper to taste
  • Grated nutmeg
  • 1 tablespoon minced chervil
  • 1 tablespoon minced parsley
  • 1 cup (3 ounces) freshly grated Gruyere cheese


  • 1. Preheat the oven to 410°F (210°C).
  • 2. Place the potatoes on a baking sheet and roast for 25 minutes. Flip them over and roast for 25 minutes more. Set the potatoes aside until cool enough to handle but do not turn off the oven.
  • 3. Slice the potatoes in half lengthwise. Carefully scoop out the flesh, leaving the skin and perhaps 1/4 inch of the outermost potato layer intact. Put the scooped out potato in a bowl and mash it with a fork. Mash in the butter and egg yolks, then add the mushrooms, ham, Parmesan, 1 tablespoon salt, 1 teaspoon pepper, and a dash of nutmeg and mix with a wooden spoon, stirring well to make sure the mixture is evenly combined. Mix in the chervil and parsley.
  • 4. Lower the oven temperature to 350°F (180°C). Fill the potato skins with the mashed potatoes, smoothing the top of each one well with the back of a spoon. Arrange the stuffed potato halves in a baking dish and sprinkle with the Gruyere. Bake for 20 minutes, until the cheese has melted and is prettily browned. Serve at once.
Hungry for more? Chow down on these:

Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!

Recipe Testers Reviews

TeAntae Turner

Mar 10, 2009

Though not the quickest recipe to make, it yields pleasing results and is something I’d easily make again. A person with basic cooking skills could pull off this dish and feel proud to serve it to guests. It’s also a recipe that anyone can use as a base to experiment with other add-ins such as vegetables and/or meats. The only issue you’ll need to deal with is the potato selection. Yukon Golds are delicious, but size varies greatly—one can purchase them small, or even up to half the size of an average russet. This will affect the initial baking time, so use your best judgment for doneness.

Dan Kraan

Mar 10, 2009

This is a great way to make a one-pan meal. There’s a delectable combination of flavours in this, and they all come through to make this recipe work. There’s a lot of filling, so don’t be afraid to heap it into the potato skins. For me, 2 1/2 pounds equaled four medium-sized Yukon Gold potatoes. The plentiful filling allowed me to either serve the potatoes as a side for up to eight people, or with a light salad as a meal for four. To save time on the day of the meal, I cooked the potatoes the night before.

Brenda Carleton

Mar 10, 2009

I used Yukon Golds for this recipe, which was a nice change to ordinary twice-baked potatoes. The long roasting time produced great potatoes, and I liked the addition of the egg yolks, and all that butter. The flavour combination of the melted Gruyère, ham, mushrooms, and nutmeg was a winner. Unfortunately, I couldn’t find chervil, but I think a sprinkle of chives would be yummy, too. Mashing the filling with a fork and adding the mushrooms and ham made a fairly chunky mixture, which I grew to really like (I usually prefer a creamy texture). This is a very simple recipe to make, but one that’s delicious and slightly different. It’s definitely a winner.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Send it along. Covet one of those spiffy pictures of yourself to go along with your comment? Get a free Gravatar. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.