Categories: Meals

Ingredients

• 2 large russet potatoes
• Kosher salt and black pepper
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• 1 1/4 tsp finely chopped fresh rosemary
• 2 tsp apple cider vinegar
• 1/3 cup sour cream
• 1/4 cup mayo
• 4 tsp horseradish, drained
• 6 thin slices sharp cheddar
• 12 oz. deli-sliced roast beef
• Pickles, for serving

Directions

1. Preheat the broiler. Prick the potatoes a few times with a fork. Microwave until very tender, about 15 minutes. Carefully slice in half lengthwise; season with salt and pepper.

2. Meanwhile, heat 1 tbsp. olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 tsp rosemary, 1/2 tsp salt and black pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 tsp vinegar in the last 1 minutes of cooking. Transfer to a bowl and wipe out the skillet.

3. Combine the sour cream, mayo, horseradish, remaining 1 tsp vinegar and 1/4 tsp rosemary in a small bowl. Season with salt and pepper.

4. Heat 1 1/2 tbsp. olive oil in the skillet and add 2 potato halves cut-side down. Press down firmly with a spatula to flatten. Cook, turning once, until crisp and browned, 4-5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1 1/2 tbsp. oil and 2 potato halves.

5. Top each potato half with 1 tbsp. of the sour cream mixture, a slice of cheddar and the roast beef. Halve the remaining 2 slices cheddar and place 1 half on each potato; top with the onion mixture. Broil until the cheese is melted, 2-3 minutes. Serve with pickles and the remaining sour cream mixture on the side.

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