Twice-Baked Potatoes with Ham and Mushrooms Recipe | Leite's Culinaria » Print

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.–Joël Robuchon

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

Ingredients

  • 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

Directions

  • 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.
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