For a hearty meal, serve 2 potato halves per person. Or for a lighter meal, pair one potato half with a bowl of soup or salad.
PREP TIME 20 minutesminutes
COOK TIME 3 minutesminutes
TOTAL TIME 23 minutesminutes
YIELD 8servings
Ingredients
4russet potatoesscrubbed clean
1/2tablespoonolive oil
3tablespoonsbutter
1oniondiced
1teaspoondried thyme
Salt and pepper to taste
1/2pounddeli hamdiced
2cupsshredded Swiss cheese
1/2cupmilk
Instructions
Place the clean potatoes on a microwave safe plate. Drizzle the olive oil over the top and rub each potato until coated. Prick the potatoes all over with a fork to help vent.
Cook the potatoes in the microwave on HIGH for 10 - 15 minutes or until the potatoes are tender enough to be easily pricked with a fork.
While the potatoes are cooking, melt the butter in a skillet over medium-high heat. Add the onions and cook until softened and translucent, about 4 - 5 minutes.
Add a sprinkle of salt and pepper and the dried thyme to the onions and stir. Scrape everything into a large mixing bowl and set aside.
Cut each potato in half lengthwise. Using an oven mitt to protect yourself from the heat, hold one potato half at a time over the mixing bowl and use a large spoon to scrape the center of the flesh into the bowl. Leave 1/4-inch perimeter of potato around the skin to help the half keep its shape.
Place the potato half on a large baking sheet covered in aluminum foil. Repeat with the remaining potato halves.
Mash the potato in the mixing bowl to combine it with the cooked onions and butter. Stir in the ham, cheese, and milk.
Preheat the broiler in your oven while you fill each potato half with a large spoonful of filling. Broil the potatoes for 2 - 3 minutes or until heated through and golden brown on top. Serve warm.
Recipe Notes
Make Ahead Tips:The potatoes can be assembled up to 24 hours in advance and then baked at 350°F until heated through and golden brown on top, about 30 - 45 minutes.Leftovers reheat really well in the oven or microwave and make excellent lunches the next day.