Categories: Meals
Ingredients
- 4 large russet potatoes, scrubbed clean
- 3 tbsp. 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 tbsp. smoked paprika
- 1 cup shredded smoked Gouda
- Black pepper
- 1 lb. ground sirloin
- 1/2 lb. butter or cremini mushrooms, quartered
- 2 garlic cloves, finely chopped or grated
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 1/2 cups beef stock
- 2 tbsp. spicy brown or Dijon mustard
- 2 tbsp. soy sauce
- 2 tbsp. Worcestershire
Directions
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Preheat the oven to 400.
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On a rimmed baking sheet, toss the potatoes with a hearty drizzle of olive oil and some salt. Bake until tender, about 1 hour, then let cool. Turn off the oven and switch on the broiler.
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While the potatoes cool, heat 1 tbsp. of the olive oil in a medium skillet over medium heat. Add the bell pepper and half of the onions and saute to soften for 5 minutes, then set aside to cool.
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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 the Gouda, salt and pepper. Scoop in the potato flesh and mash to combine. Reserve.
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Meanwhile, place a large skillet over medium-high heat with the remaining 2 tbsp. olive oil. 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.
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Whisk in the stock, mustard, soy sauce, and Worcestershire.
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Bring up to a bubble, combine with the meat mixture, adjust the salt and pepper, and simmer until thickened, 2 to 3 minutes.
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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.