BEEF AND ONION STUFFED POTATOES

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Contributed by Mary Jo Tansy
  • 2 qts beef stock
  • 3 large russet potatoes
  • Olive oil
  • 2 lbs. beef chuck, cut into bite-sized cubes
  • Pearl onions
Prick potatoes with a fork. Bake at 400° for 45 minutes. Let cool until they can be handled without burning yourself.

Heat olive oil in a pan. Brown beef on all sides. Put beef stock in a saucepan and cook on medium-high until reduced by half. Cut potatoes exactly in half and scoop the flesh out of skins, set insides aside.

Place skin "bowl" side up on a baking sheet, drizzle with olive oil and salt and pepper. Flip bowl-skin side up and rub with olive oil. Place in oven 400 degrees, 15-20 minutes until crispy.

Remove beef from the pan and replace with pearl onions. Add 1/2 c. water to deglaze. Stir. Let onions cook until tender. Return beef to the pan and add reduced beef stock. Boil for 45 minutes.
Rice potato innards into a bowl and add about 1/4 c. reduced stock. Add 2 T. olive oil and mix well. Place one skin on a plate, fill with meat mixture. Top with mashed potatoes. Serves 6.



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