Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Why This Recipe Works
In developing our twice-baked potato recipe, we learned that an extra step—scooping out the pulp of the baked potatoes and drying the emptied skins in the oven—made for a crisp shell to house our fillings. Adding just a few tablespoons of butter to the fillings kept their textures hearty and enhanced their flavor. Combined with sour cream and half-and-half, the mixture gained a luxurious texture without being stifled by grease. Finally, the cheese (essential to any twice-baked potato recipe) worked best in two ways: mixed into the filling and sprinkled on top. Broiling the potatoes made for a grand, golden finale.