Garlicky Baked Fries

Shepherd's Pie Stuffed Potatoes

Servings: 4


Ingredients


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
11/2 cups beef stock
2 tablespoons spicy brown or Dijon mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce


Cooking Directions

Preheat the oven to 400ºF.

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 sauté 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.

Potato Frittata

5 Tablespoons canola oil, divided
1 small onion, sliced
4 large potatoes, peeled and cut into 1/8-inch thick slices
3 Tablespoons unsalted butter
Kosher salt
Freshly ground pepper
7 large eggs
2 Tablespoons minced flat-leaf parsley
2 Tablespoons minced chives
2 Tablespoons heavy cream

• Adjust the oven rack to the middle position and preheat oven to 400 degrees F.
• Heat a medium saute pan over medium high heat and drizzle with 2 Tablespoons of the canola oil.
•  Add the onions and cook until caramelized, about 8 to 10 minutes.
• Deglaze the pan with 1/4 cup of water, scraping any brown bits from the bottom with a wooden spoon.
• Cook until the water evaporates and the onions take on a uniform brown color, about 5 minutes.
• Transfer the onions to the roasting pan and toss with the raw sliced potatoes.
• Add 1 tablespoon of butter and the remaining 3 Tablespoons of oil. Toss with your hands.
• Season generously with salt and pepper.
• Cover the pan with foil and bake for 25 to 30 minutes or until the potatoes are tender.
• Set the potatoes aside to cool for 15 minutes.
• Reduce the oven heat to 350 degrees F.
• Meanwhile, whisk the eggs, herbs and cream together. Season with salt and pepper.
• Heat a 10-inch cast-iron skillet over medium high heat.
• Melt the remaining 2 Tablespoons butter in the skillet, making sure that melted butter greases the side of the cast iron as well.
• Add the cooked potatoes to the pan. Top with the egg mixture.
• Cover the skillet with foil and bake for 30 minutes.
• Remove the foil and bake for 10 minutes more.
• Slice and serve directly from the skillet, warm or at room temperature

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