Twice Stuffed Baked Idaho® Potatoes with Beef Tenderloin
- 8 medium Idaho potatoes (8 to 10 ounces each), scrubbed and patted dry
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 pound beef tenderloin, trimmed, and cut into 1/4-inch pieces
- 1/3 cup diced sweet onion, such as Vidalia or Maui
- 1 tablespoon finely chopped garlic
- 5 tablespoons seasoned rice vinegar
- 1/4 teaspoon salt
- pinch of herbes de Provence
- pinch of white pepper
- 1/3 cup heavy cream
- 6 ounces crumbled goat cheese
- 1/4 cup seasoned bread crumbs
- Preheat an oven to 400ºF.
- Place the potatoes in a bowl and lightly coat with the oil. Transfer to a sheet pan with enough room between the potatoes so they are not touching. Bake for 40 to 45 minutes, or until they easily collapse when squeezed.
- Remove the potatoes from the oven and decrease the oven temperature to 325ºF. Cut each potato in half lengthwise. Scoop out the all the cooked potato except for 1/8 of an inch around the potato shell and transfer to a bowl. Set aside. Return the potato shells to the sheet pan and set aside.
- Heat a large sauté pan over high heat until slightly smoking. Add the butter and when completely melted, add the beef, onions and garlic. Sauté until the edges of the beef have slightly caramelized and the onions are translucent and beginning to change color.
- Add the vinegar, salt, herbes de Provence, and pepper and cook until the liquid has completely evaporated.
- Mash the potatoes until smooth. Pour in the cream, add the beef mixture, adjust the seasoning and mix to completely incorporate. Evenly distribute the mixture back into the baked potato shells. Top with the goat cheese and sprinkle with the bread crumbs. Return the potatoes to the oven and bake for 15 to 20 minutes until the cheese-crumb topping is lightly toasted. Serve immediately.