Twice-Baked Stuffed Potatoes with Ham, Peas, and Gruyere
Appears in Cook's Illustrated September/October 2004
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...