Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere

Name: Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Yield: Serves 4 as a main dish, 8 as a side
Ingredients: 32 ounces, russet potatoes (4 potatoes), scrubbed and dried; , vegetable oil; 3 tablespoons, unsalted butter (melt 2 tablespoons); 3/4 pound, deli-style baked ham, sliced 1/4-inch thick and cut into 1/4-inch cubes; 1 cup, frozen peas; 6 ounces, Gruyère cheese, shredded (2 cups); 1/2 cup, sour cream; 1/4 cup, half-and-half; 2 tablespoons, whole grain mustard

Side Dishes
Vegetables
Pork
Cheese
Potatoes

Appears in Cook's Illustrated September/October 2004

Could we avoid the usual crunchy vegetables and soggy potato skin?

SERVES 4 as a main dish, 8 as a side

TIME 2¼ hours

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