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Twice Stuffed Baked Idaho® Potatoes with Beef Tenderloin
Courtesy of Idaho Potato Commission
Servings: 16
Prep Time: 25 Min.
Cook Time: 1 Hr.
What you need:
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+ 8 medium Idaho potatoes (8-10 oz. ea.), scrubbed and patted dry
+ 2 Tbsp. olive oil
+ 3 Tbsp. unsalted butter
+ 1 lb. beef tenderloin, trimmed, and cut into 1/4-in. pieces
+ 1/3 c. diced sweet onion, such as Vidalia or Maui
+ 1 Tbsp. finely chopped garlic
+ 5 Tbsp. seasoned rice vinegar
+ 1/4 tsp. salt
+ pinch of herbs de Provence
+ pinch white pepper
+ 1/3 c. heavy cream
+ 6 oz. crumbled goat cheese
+ 1/4 c. seasoned breadcrumbs
What to do:
1. Preheat an oven to 400ºF.
2. Place the potatoes in a bowl and lightly coat with the oil. Transfer to a sheet pan with enough room between the potatoes so they are not touching. Bake for 40 to 45 min., or until they easily collapse when squeezed.
3. Remove the potatoes from the oven and decrease the oven temperature to 325ºF. Cut each potato in half lengthwise. Scoop out all the cooked potato except for 1/8 of an inch around the potato shell and transfer to a bowl. Set aside. Return the potato shells to the sheet pan and set aside.
4. Heat a large sauté pan over high heat until slightly smoking. Add the butter and when completely melted, add the beef, onions and garlic. Sauté until the edges of the beef have slightly caramelized and the onions are translucent and beginning to change color.
5. Add the vinegar, salt, herbes de Provence, and pepper and cook until the liquid has completely evaporated.
6. Mash the potatoes until smooth. Pour in the cream, add the beef mixture, adjust the seasoning and mix to completely incorporate. Evenly distribute the mixture back into the baked potato shells. Top with the goat cheese and sprinkle with the bread crumbs. Return the potatoes to the oven and bake for 15 to 20 min. until the cheese-crumb topping is lightly toasted. Serve immediately.

* Recipe courtesy of Idaho Potato Commission.