Main/Side Dishes


Ingredient Amount
6 / 6 russet potatoes large
3 tsps / 15ml extra virgin olive oil plus more for drizzling
to taste salt
1/2 red pepper chopped
1 onion medium yellow chopped
1/2 cup / 125ml sour cream
1 tbsp / 15ml smoked paprika
1 cup / 250ml shredded smoked gouda cheese
to taste ground black pepper
1 lb / 450g ground beef
1/2 lb / 230g button or cremini mushrooms, quartered
2 finely chopped or grated garlic cloves
2 tbsp / 25ml butter
2 tbsp / 25ml flour
1 1/2 cup / 375ml beef stock
2 tsp / 10ml spicy brown or dijon mustard
2 tbsp / 25ml soya sauce
1 tsp / 5ml worcestershire sauce


Heat oven to 400F. on rimmed cookie sheet,roll potatoes in hearty drizzle of olive oil add some salt. Bake until tender,about 1 hour,cool. Sautechopped bell pepper and half of the chopped onion for 5 minutes set aside. Cut thin top slice off each potato. Set aside Mix bell pepper, onions with sour cream, paprika and half of the grated gouda cheese, salt and pepper. Scoop potato from skins. Mash and set aside. Brown hamburger and mushrooms and cook until golden brown. Add remaining copped onion onion and garlic to the meat mixture and saute . In a separate pan, melt butter, sprinkle flour over and cook 1 minute, whisk stock, soya sauce and worcestershire sauce, boil to thicken, combine with meat mixture add salt and pepper to taste. First fill potato skin shellss with beef and veggie mixture. Top with mashed potatoes. Sprinkle with remaining gouda cheese and little paprika. Broil untill golden brown.
This potato recipe is brought to you courtesy of .


Browse Products Used in This Recipe