Twice-Baked Potatoes with Beef Leftover roast beef dons a new jacket
Ингредиенты
- 4 large baking potatoes, washed and pricked with a fork
- 1 onion, finely chopped
- 4 oz (115 g) white mushrooms, thinly sliced
- 2 tablespoons (30 ml) olive oil
- 1/2 cup (125 ml) frozen peas, thawed
- 3/4 cup (180 ml) chicken broth
- 1 1/2 cups (375 ml) cold leftover roast beef, very thinly sliced and cut into strips (about 250g/1/2 lb)
- 1 cup (250 ml) grated Emmenthal
- Salt and pepper
Инструкция
- Cook the potatoes in a microwave oven on high, about 7 minutes. Turn them over and cook until tender, about 8 minutes depending on size. Let cool partially.
- Slit the potatoes lengthwise. Open gently and scoop out the flesh, leaving about 1 cm (1/2 inch) of flesh all around. Set aside half the removed flesh. Set aside theremainder for another use.
- With the rack in the middle position, preheat the oven to 190°C (375°F).
- In a skillet over medium-high heat, brown the onion and mushrooms in the oil. Add the peas and cook for 1 minute more. Deglaze with the broth. Add the meat and reserved potatoes and stir to combine. Adjust the seasoning.
- Spoon the filling into the potatoes. Top with cheese. Place the potatoes in a baking dish. Bake until the cheese is browned, about 20 minutes.
