I actually like to call the special occasion potatoes, because they are such an unusual special treat that I usually only make them at the holidays. They have made an appearance several times for Christmas dinner. I love creating these the giant baked potatoes with the tasty filling, twice baked potato mixture and Gouda cheese topping.
Yum
Yum
They take a little bit of work, but I love that you can prep the filling a day ahead of time. These have the most delicious flavor and are sure to be a hit with your family. I've even had some of them ask me, "can we have the special potatoes?" Ha ha. Here's another really cool thing about these potatoes. After they are completely done, you can pop them down in the freezer safe container and keep them for about three months in the freezer. If you want to pull them out, just thaw them overnight and warm them up in the microwave. I usually make a few extras just for that very thing.
I've used smaller potatoes before, but I hope you can find the giant ones as I just think they make it extra special. So if you decide you want to ditch your ham and scalloped taters this year for Easter dinner, I've got the perfect special occasion recipe for you!!!
What you'll need
GOUDA POTATOES
Ingredients
8 large russet potatoes,
scrubbed clean
3 tablespoons Extra Virgin Olive Oil, divided, plus additional for drizzling
Course Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped, divided
Black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 cup smoked shredded Gouda cheese
1 pound ground sirloin
1/2 pound button or crimini mushrooms, cut in pieces
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3 tablespoons Extra Virgin Olive Oil, divided, plus additional for drizzling
Course Salt
1/2 red bell pepper, seeded and chopped
1 medium onion, chopped, divided
Black pepper
1/2 cup sour cream
1 tablespoon smoked paprika
1 cup smoked shredded Gouda cheese
1 pound ground sirloin
1/2 pound button or crimini mushrooms, cut in pieces
2 cloves garlic, finely chopped or grated
2 tablespoons butter
2 tablespoons flour
1 1/2 cups beef stock
2 tablespoons spicy brown mustard
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
Directions
Preheat oven to 400F. On a baking sheet, toss potatoes with a hearty drizzle of olive oil and some salt. Bake in oven until tender, about 1 hour. Let cool. Turn off oven and switch on the broiler. While the potatoes are cooling, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, and cook until the veggies are tender, 5 minutes. Transfer them to a large mixing bowl. When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika, and mash. Reserve warm. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes. Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes. Fill the potato shells with the beef-mushroom mixture then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.
Preheat oven to 400F. On a baking sheet, toss potatoes with a hearty drizzle of olive oil and some salt. Bake in oven until tender, about 1 hour. Let cool. Turn off oven and switch on the broiler. While the potatoes are cooling, place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bell pepper and half of the onion to the pan, season with salt and pepper, and cook until the veggies are tender, 5 minutes. Transfer them to a large mixing bowl. When the potatoes are cool enough to handle, cut a thin slice lengthwise off of the top to expose the inside. Scoop out the potato flesh, taking care not to pierce the wall of the potato, and transfer to the bowl with the veggies (reserve the potato shells). Add the sour cream and paprika, and mash. Reserve warm. Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground sirloin to the pan and cook until golden brown, 5-6 minutes. Add the mushrooms and cook until they start to turn golden brown, 4-5 minutes. Add the remaining onion and garlic to the pan and cook until all the veggies are tender, about 5 minutes more. Push all of the ingredients to the edge of the pan and add the butter to the skillet. Sprinkle the flour over the melted butter and cook for about 1 minute. Add the stock, mustard, soy sauce, Worcestershire, some salt and pepper to the skillet and stir to combine. Bring up to a bubble and simmer until thickened, 2-3 minutes. Fill the potato shells with the beef-mushroom mixture then top each of them with the reserved mashed potatoes. Transfer to a baking sheet and sprinkle with the cheese. Pop the potatoes under the broiler until the cheese is melted and tops are golden brown.
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xoxo
xoxo
