Twice Baked Potatoes with Ham and Cauliflower

Ingredients:

• 0.5 cups lightly salted chicken broth
• 6 tablespoons heavy cream
• 1 cup grated Swiss cheese (about 110 g)
• 1/4 cup chopped fresh parsley
• 2 teaspoons Dijon mustard
• 2 tbsp. breadcrumbs
• 4 medium Russet Burbank potatoes (280-300 g each)
• 6 tablespoons unsalted butter
• 0.5 cup finely chopped ham or thick slices of Black Forest ham
• 1 small leek, halved lengthwise and thinly sliced ​​crosswise (white and light green parts only)
• 1 cup finely chopped cauliflower

Preparation:

1. Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 5 minutes.
2. Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the ham and leek; cook, stirring occasionally, until the leeks are wilted, about 6 minutes. Add the cauliflower and chicken broth, season with salt and pepper. Bring to a simmer, cover, and cook until the vegetables are tender, 4-5 minutes. Remove the lid and lightly mash the cauliflower. Increase the heat to medium-high and cook until the liquid has evaporated, another 2-3 minutes.
3. Using a kitchen towel, scoop out each potato and cut it in half lengthwise. Scoop the flesh into a large bowl, leaving a 0.5 cm (1/4 inch) skin. Mash the flesh with 2 tablespoons of butter, heavy cream, and cheese until smooth. Stir in the ham mixture, parsley, and mustard, and season with salt and pepper to taste. Melt the remaining 2 tablespoons of butter; brush the potato skins with a little butter and sprinkle the insides with salt and black pepper. Place on a baking sheet. Stir in the remaining melted butter. breadcrumbs.
4. Place the filling into the potato skins and sprinkle with breadcrumbs. Return to the oven on the top rack and bake until the filling begins to brown and the skins are crispy, 18-20 minutes.