Stuffed Potatoes With Ham, Thyme and Gruyere

• 1 tablespoon olive oil
• 2 tablespoons shallots, chopped
• 12 lb baked deli ham, cut in 1/4 inch strips
• 12 lb gruyere cheese, shredded
• 2 tablespoons butter
• 12 cup milk
• 2 tablespoons fresh thyme
• salt and pepper

1. Rub potatoes with a drizzle of oil and pierce with a fork.
2. Microwave on high (12 min) or bake until tender.
3. Cool potatoes for 5 minutes, then split down the center and scrape potato flesh into a bowl.
4. Set skins aside on a nonstick baking sheet.
5. Preheat broiler to high.
6. Meanwhile heat a small skillet over medium heat.
7. Add 1 tablespoon of olive oil and saute shallots, 2-3 minutes until just tender.
8. To the cooked potato mixture, add shallots, ham, cheese, butter, milk, thyme and salt and pepper.
9. Mash with a potato masher until combined, but not entirely lump-free.
10. Scoop mixture in even amounts into skins and broil, 2-3 minutes, to lightly brown on top.
11. Serve 2 halves with salad, dark bread and butter.

olive oil, shallots, deli ham, gruyere cheese, butter, milk, thyme, salt

Taken from www.food.com/recipe/stuffed-potatoes-with-ham-thyme-and-gruyere-206996 (may not work)