Beef N Onion Stuffed Potatoes Recipes

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

STUFFED ONIONS

Steps:

• Preheat oven to 375°. In a Dutch oven, bring a small amount of water to a boil. Peel onions; using a slotted spoon, place onions in boiling water. Cook for 4-6 minutes more until softened; remove and let stand until cool enough to handle. Cut a 1/4-in. slice off the top of each onion. Remove center, leaving a 1/2-in shell. Chop centers and tops of onions; set aside. In a skillet, cook bacon until crisp; remove to paper towel to drain. In the drippings, saute chopped onion until tender. Stir in bread crumbs and parsley. Add the butter and mushrooms; cook until mushrooms are tender. Add bacon, salt, pepper and nutmeg. Stuff onion shells; place in an ungreased shallow 1-qt. baking dish. Pour broth around onions. Bake, uncovered, until tender, 45 minutes, basting frequently during the first 15 minutes. If desired, sprinkle with parsley.

PAPAS RELLENAS (FRIED STUFFED POTATOES)

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
• Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
• Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
• Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
• To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.

BEEF AND ONION STUFFED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Put the beef stock in a large saucepan over medium heat and bring to a boil. Cook until the liquid is reduced by half, leaving 4 cups.
• Put the potatoes on a rimmed baking sheet and roast until just tender, about 45 minutes. When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around the edges. Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes.
• Pat the meat pieces dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes. Remove the meat to a plate and carefully add a tablespoon of water to the hot pot, scraping up the brown bits from bottom of the pan. Add a tablespoon of olive oil and the pearl onions and season with salt and pepper, to taste. Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed, to deglaze the brown bits from the bottom of the pan. When the onions are a deep golden brown, add the reduced beef stock and the beef and their juices and bring to a boil. Reduce the heat to maintain a simmer and cook until the meat is tender, skimming fat off the top, if necessary, about 35 to 40 minutes.
• Pass the reserved potato flesh through a ricer or mash with a masher until smooth, adding hot water to loosen them. Add 1 tablespoon olive oil, season with salt and pepper, to taste, and mix well.
• Ladle the stew into the crisp potato bowls, top with a spoon of mashed potatoes and enjoy.

BEEF N' ONION STUFFED POTATOES

Steps:

• 1. Preheat oven to 425 degrees.
• 2. Wash potatoes with clear water. Dry potatoes with a paper towel. Using a fork poke each potato twice on the top side. Place potatoes in hot oven and bake for one hour. While potatoes are baking, prepare the caramelized onions.
• 3. In a large skillet, over medium heat, melt the butter. Place the peeled and sliced onion into the melted butter. Let the onions cook for 3-5 minutes. Then sprinkle the onions with brown sugar and stir to distribute the sugar. Cover and cook til golden brown and translucent. Remove from heat until needed.
• 4. To make the sauce: In a medium bowl, combine the yogurt, horseradish sauce, garlic, Italian seasoning, mayonnaise and lemon juice. Season to taste with salt and pepper.
• 5. Check potatoes. Remove from oven, but don't turn off the oven. Cut a slice from the top side of each potato. Scoop out the potato flesh, leaving a 1/4 inch rim inside the skin. Add the potato flesh to the sauce mixture, mashing and blending til smooth.
• 6. Spoon the sauce/potato mixture into the potato skins.
• 7. Slice the roast beef into strips. Lay the roast beef on top of the potatoes and top with the caramelized onions. Sprinkle with a pinch of dried thyme leaves. Return the stuffed potatoes to the oven and heat through for 20-30 minutes. Serves 6.
• 8. Notes: I used sliced roast beef from my grocer's deli. I used a grapefruit spoon to scoop out the potato flesh. You can salt the outside of the potatoes for a crisper skin. If you prefer, you can add the sliced beef to the potato mixture before stuffing the skins. Then top the potato with the caramelized onions and thyme. You can also split the potatoes in half and stuff them on the half shell. Enjoy!