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russet potatoes evoo salt red bell pepper onion sour cream paprika Gouda cheese black pepper ground sirloin Button garlic butter flour beef stock brown soy sauce Worcestershire sauce
Viewed: 32 - Published at: 2 years agoIngredients
- 4 large russet potatoes, scrubbed clean
- 3 tablespoons EVOO (extra-virgin olive oil), plus more for drizzling
- Salt
- 1/2 red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1/2 cup sour cream
- 1 tablespoon smoked paprika
- 1 cup shredded smoked Gouda cheese
- Black pepper
- 1 pound ground sirloin
- 1/2 pound button or cremini mushrooms, quartered
- 2 garlic cloves, finely chopped or grated
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 2 tablespoons spicy brown or Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
Method
- Preheat the oven to 400F.
- On a rimmed baking sheet, toss the potatoes with a hearty drizzle of EVOO and some salt.
- Bake until tender, about 1 hour, then let cool.
- Turn off the oven and switch on the broiler.
- While the potatoes cool, heat 1 tablespoon of the EVOO in a medium skillet over medium heat.
- Add the bell pepper and half of the onions and saute to soften for 5 minutes, then set aside to cool.
- When the potatoes are cool enough to handle, cut a thin top slice off each potato.
- In a mixing bowl add the bell pepper and onion mixture, the sour cream, smoked paprika, half of the Gouda, salt, and pepper.
- Scoop in the potato flesh and mash to combine.
- Reserve.
- Meanwhile, place a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
- Add the ground sirloin to the pan and brown for 5 to 6 minutes, stirring occasionally to break up the lumps.
- Add the mushrooms and cook until they start to turn golden brown, 4 to 5 minutes more.
- Add the remaining onions and the garlic and cook for another 5 minutes.
- Push all of the ingredients to the edges of the pan and add the butter to the middle of the skillet.
- Sprinkle the flour over the melted butter and cook for about 1 minute.
- Whisk in the stock, mustard, soy sauce, and Worcestershire.
- Bring up to a bubble, combine with the meat mixture, adjust the salt and pepper, and simmer until thickened, 2 to 3 minutes.
- Fill the potato shells with the beef and veggie mixture, then top each of them with the reserved mashed potatoes.
- Transfer to a baking sheet and sprinkle with the remaining cheese.
- Pop the potatoes under the broiler until the cheese is melted and the tops are golden brown, a minute or two.
