A Guest Post: Pot Roast Potato Skins

I am honored to welcome Kim from Stirring the Pot as a guest blogger today at Tomatoes on the Vine.   

If you have not visited Kim's blog please hop over and say hello.  Kim is an avid cook, a lover of cookbooks and one of my favorite fellow-food bloggers.  Her food style is about comfort, and keeping it real.  These are two qualities that I also aspire to in my food journey.

Pot Roast Potato Skins

Serves 6

Recipe prepared by Kim at Stirring the Pot
Adapted from Claire Robinson's Beef and Onion Stuffed Potatoes

Ingredients:

8 cups low-sodium beef stock

3 large russet potatoes

Extra-virgin olive oil

2 pounds beef chuck, trimmed and cut into 1-inch cubes

Kosher salt and finely ground pepper

Water, as needed

1-1/2 cups sliced onions

5-6 garlic cloves, sliced thinly

1-2 tablespoons red wine, beef broth or water

1/2 cup milk, cream, half &Half( whatever you use to make your mashed potatoes)

2 tablespoons butter, or desired amount for mashed potatoes

3-4 tablespoons chives, chopped

Directions:

Preheat oven to 400F.

Put the beef stock in a large saucepan over medium heat and bring to a boil.  Cook until the liquid is reduced by half, leaving 4 cups.

Prick potatoes with a fork, rub lightly with olive oil, salt lightly, and wrap in foil.  Bake the potatoes for about 1 hour, or until cooked throughout.  When cool enough to handle, cut potatoes in half lengthwise and using a spoon, remove the potato flesh and reserve, leaving 1/2-inch thick rim around edges.  Drizzle 1 tablespoon of olive oil on the baking sheet and put potato shells on it, cut side down; bake until the cut side is golden brown and skin is crispy, about 20 minutes. (Note; This will result in a very crisp and crunchy potato skin.  If you would like your potato skins less crispy, bake only 10 minutes or until desired result, whichever comes first).

Pat the meat pieces dry with paper towels and season with salt and pepper.  heat 2 tablespoons of olive oil in a large Dutch oven and sear the beef on all sides to a deep golden brown, about 10 minutes.  Remove the meat to a plate and carefully add 1-2 tablespoons of either red wine, beef broth or water to the hot pot, scraping up the brown bits from bottom of the pan.  Add a tablespoon of olive oil, add the sliced onions and season with salt and pepper, to taste.  Cook about 7 minutes, stirring often, until the onions begin to caramelize, adding water, as needed to deglaze the brown bits from the bottom of the pan.  When the onions are a deep golden brown, add the sliced garlic and cook for one minute, add the reduced beef stock, the beef(and its juices, and bring to a boil.  reduce the heat to maintain a simmer.  Cook about 2-3 hours, until the meat is tender and broth reduces to a gravy-like consistency.

Mash the reserved potato with a masher until smooth, adding milk and butter until reaching desired consistency.  Season with salt and pepper, to taste and mix well.

Ladle the pot roast into the crisp potato bowl, top with a spoon of mashed potatoes, sprinkle with chives.

Enjoy!