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

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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

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 b...

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