Twice Baked Potatoes with Gruyere(Gluten Free)

I have always been a rice and potatoes kind of girl, so making the switch to gluten free was never a big deal for me. The first time my aunt saw me eat mashed potatoes she was shocked, half my plate was filled with it, and I had to be the last to serve because I would take whatever was there. This particular recipe I found by watching 30 Minute Meals by Rachael Ray with my mom in high school. It's something I make at least weekly because it is sooo good, and it is the reason I LOVE gruyere cheese sooo sooo much!
Rachel and I used to cook this all the time when we cooked together out of high school. Whether we lived together or not, more than likely you would find us eating together at least a few days a week. When she first moved out, she didn't have a cheese grater, so we would chop up the cheese as small as we could. Needless to say, she got a cheese grater not long after that;)
The recipe calls for lunch meat ham, but if you are motivated and have the time, cooked bacon tastes delicious, too. Gruyere is pricey, and sometimes hard to find, but SO WORTH IT! Don't buy something else, trust me. I find mine at Rosauers in the specialty cheese section by their deli. And there is always too much mix to fit into all the potato skins, so while I wait for the potatoes to broil, I always munch on the left overs;)

Rachael Ray's Twice Baked Potatoes:
7ish potatoes, baked at 400 for about an hour
8oz of gruyere cheese, grated
3/4 package honey ham lunch meat(bacon can be substituted, cook and crumble)
2 bunches of green onions, chopped and cooked with butter or oil until soft
Thyme

Cook the potatoes on a baking dish for about an hour at 400 degrees. Once they are cooked all the way through, let them cool and slice in half. Spoon out the insides leaving a small section of potato by the skin so as not to accidentally puncture the skin. Mix the potato innards with the rest of the ingredients. Sprinkle as much thyme as you like, probably around a teaspoon. Then scoop this mixture back into the potato skins. Turn the oven to broil and cook these for about 5-10 minutes, or until browned. Be careful, they can burn fast!