12 small new red potatoes (1 1/2 to 2 inches diameter)
2 tablespoons butter, melted
1 teaspoon butter
2 ounces cooked ham, chopped 1/8 inch
1/4 cup onion, chopped
1/2 teaspoon fresh garlic, finely chopped
1 teaspoon fresh thyme, chopped
4 ounces fresh mushrooms, chopped
2 1/2 ounces Portobello mushrooms, chopped
2 1/2 ounces Oyster mushrooms, stemmed, chopped
3 tablespoons whipping cream
1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded
1/2 cup (2 ounces) Wisconsin Medium White Cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin Baby Swiss, shredded
1/4 cup fresh parsley, chopped
Cut 1/4 inch off each end of potatoes. Cut in half crosswise. In large bowl, stir together potatoes and 2 tablespoons melted butter until potatoes are well-coated. Place potatoes on parchment-lined 15x10 inch jelly roll pan. Bake at 400° F for 30 to 40 minutes, or until fork tender. Let cool slightly. Scoop out inside of each potato, leaving a thick shell. Set shells aside.
Melt one teaspoon butter in 10 inch skillet over medium-high heat. Add ham; cook, stirring occasionally, just until ham begins to brown, 2 to 5 minutes. Add onion, garlic and thyme; decrease heat to medium low. Continue cooking, stirring occasionally, until onion is tender, 2 to 3 minutes. Add mushrooms. Continue cooking, stirring occasionally, until liquid is evaporated, 5 to 6 minutes. Add whipping cream; continue cooking, stirring constantly, until cream is thickened, about 1 minute. Stir in Asiago cheese, salt and pepper to taste. Remove skillet from heat.
In medium bowl, combine Baby Swiss and White Cheddar cheese; set aside. Fill potato shells with mushroom mixture, then sprinkle each with cheese mixture. Cover; refrigerate overnight.
To bake, allow potatoes to stand at room temperature for 45 minutes. Bake at 400° F for 12 to 15 minutes, or until cheese is melted and lightly browned. Sprinkle with chopped parsley.