BEEF N' ONION STUFFED POTATOES

Beef n' Onion Stuffed Potatoes image

I wanted to make a loaded, stuffed, twice baked potato for dinner, but make it a little healthier. I had made my version of Beef Tenderloin Crostini the other day for lunch. I tweaked the recipe to suit my tastes. So I used the leftover sauce, onions and beef to make these potatoes for dinner. Thanks to Sherri Logan Williams for...

Provided by Diane C.

Time 2h30m

Number Of Ingredients 15

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Ingredients

POTATOES
6 medium potatoes
1 large onion, peeled and thinly sliced
2 Tbsp butter, room temperature
1 Tbsp brown sugar
FILLING;
1 c greek yogurt
1 tsp horseradish sauce
2 medium garlic clove, minced
1 tsp italain seasoning
1 Tbsp mayonnaise, light
1 tsp lemon juice
4-6 dash(es) salt and pepper
1/4 lb sliced roast beef, (i used deli)
1 pinch dried thyme leaves, for topping

Steps:

1. Preheat oven to 425 degrees.
2. Wash potatoes with clear water. Dry potatoes with a paper towel. Using a fork poke each potato twice on the top side. Place potatoes in hot oven and bake for one hour. While potatoes are baking, prepare the caramelized onions.
3. In a large skillet, over medium heat, melt the butter. Place the peeled and sliced onion into the melted butter. Let the onions cook for 3-5 minutes. Then sprinkle the onions with brown sugar and stir to distribute the sugar. Cover and cook til golden brown and translucent. Remove from heat until needed.
4. To make the sauce: In a medium bowl, combine the yogurt, horseradish sauce, garlic, Italian seasoning, mayonnaise and lemon juice. Season to taste with salt and pepper.
5. Check potatoes. Remove from oven, but don't turn off the oven. Cut a slice from the top side of each potato. Scoop out the potato flesh, leaving a 1/4 inch rim inside the skin. Add the potato flesh to the sauce mixture, mashing and blending til smooth.
6. Spoon the sauce/potato mixture into the potato skins.
7. Slice the roast beef into strips. Lay the roast beef on top of the potatoes and top with the caramelized onions. Sprinkle with a pinch of dried thyme leaves. Return the stuffed potatoes to the oven and heat through for 20-30 minutes. Serves 6.
8. Notes: I used sliced roast beef from my grocer's deli. I used a grapefruit spoon to scoop out the potato flesh. You can salt the outside of the potatoes for a crisper skin. If you prefer, you can add the sliced beef to the potato mixture before stuffing the skins. Then top the potato with the caramelized onions and thyme. You can also split the potatoes in half and stuff them on the half shell. Enjoy!