Twice-Baked Stuffed Potatoes With Ham, Peas, And Gruyère

1. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add ham in even layer and cook, without stirring, until lightly browned, about 2 minutes. Stir and cook 30 seconds longer. Off heat, stir in peas; transfer mixture to large plate.
2. Halve each potato lengthwise. Using soupspoon, scoop flesh from each half into bowl, leaving 1⁄8- to 1⁄4-inch thickness of flesh in each shell. Place shells, cut side up, on aluminum foil–lined baking sheet and return to oven until dry and slightly crisp, about 10 minutes.
3. Meanwhile, mash potato flesh with fork until smooth. Stir in melted 2 tablespoons butter, ham mixture, 1 cup cheese, sour cream, half-and-half, mustard, and salt and pepper to taste.
4. Remove shells from oven and heat broiler. Mound filling into shells, then sprinkle with remaining 1⁄2 cup cheese and broil until spotty brown, 6 to 10 minutes. Cool for 5 minutes; serve.

SHREDDING SEMISOFT CHEESE NEATLY
To prevent cheese from clogging the holes of your box grater and to make cleanup a breeze, lightly coat the coarse side with vegetable oil spray and then shred the cheese as usual.