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I am a married woman with children out of the home now developing my own interests, hobbies making my way through the heat of the experiences and days of my life. (Click on pictures to enlarge.)


Wednesday, January 13, 2010

Stuffed Baked Potatoes

Shepherd's Pie Stuffed Baked Potatoes that is!!
What to do with a bunch of leftover pot roast and gravy?
Take 4 large Russet Potatoes, coat in oil and season with salt and pepper and bake in the oven until cooked.

Stuffed Baked Shepherd's Pie Baked Potatoes.

1/2 red bell pepper, seeded and chopped

1 medium onion, chopped, divided
Freshly ground black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 pound ground sirloin 
1/2 pound button or crimini mushrooms, quartered
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1/2 cup shredded smoked Gouda cheese, for sprinkling on top
While the potatoes are cooling, place a medium skillet over medium-high heat with Olive Oil, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, then cook until the veggies are tender, 5-6 minutes. Transfer them to a large mixing bowl.

When the potatoes are cool enough to handle, slice in half and scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika to the bowl and mash. Reserve warm.
Place a large skillet over medium-high heat with Olive Oil, about 2 tablespoons. Add the ground or chopped  sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes.
Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire sauce and some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes. I just used leftover gravy but you can make your own.
Fill the potato shells with the beef and mushroom mixture, then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.

These are a whole meal in a Potato!

On a separate note, potatoes can really be stuffed with anything to make a meal, a protien, a vegetable and some cheese and the possibilities are endless!!

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