Raclette is both the name of an Alpine cheese and the dish in which it stars. The creamy, yet sharp, flavored cheese is gently melted and served with various accompaniments like potatoes, ham and cornichons. For these potato skins, we channeled the classic Swiss dish and put all the components together on top of a potato skin.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 16 potato skins |
Ingredients
- 4 medium-large russet potatoes
- 4 tablespoons unsalted butter, melted
- Kosher salt and freshly ground pepper
- 8 ounces deli-sliced Black Forest ham
- 6 ounces raclette cheese, shredded (rind removed)
- 1 small shallot, thinly sliced and separated into rings
- Sliced cornichons and chopped chives, for topping
Instructions
- Prepare the potato skins: Prick the potatoes all over with a fork. Place on a baking sheet and bake at 425 ̊ F until crisp and easily pierced with a knife, about 1 hour. Let cool slightly.
- Cut the potatoes lengthwise into quarters.
- Holding each potato quarter with a kitchen towel, scoop out the flesh, leaving a 1/4-inch-thick shell.
- Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 143 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 6 g |
| Cholesterol | 27 mg |
| Sodium | 234 mg |