A Guest Post: Pot Roast Potato Skins
PUBLISHED ON: 03.10.2011
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
Recipe prepared by Kim at Stirring the Pot
Adapted from Claire Robinson’s Beef and Onion Stuffed Potatoes
Adapted from Claire Robinson’s Beef and Onion Stuffed Potatoes
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
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.
From the Kitchen
I certainly do what to meet Kim. Thanks for this delicious introduction.Best,Bonnie
This is such a wonderful idea!!!
Sam Hoffer / My Carolina Kitchen
Now THIS is comfort food. I too love Kim's blog. Sam
This is positively inspired, you have combined two of my favorite dishes into one awesome comfort food. I wish I could give you a giant gold star!*kisses* HH
T.W. Barritt at Culinary Types
Wow! Talk about everything in one magnificent dish!
Thanks again Velva for having me as a guest on your site today. I'm both honored and excited!Have a great day.
Great post! This is an interesting recipe with pot roast on the crispy potato. Love it!
Thanks for the great idea and link to a new blog.
That looks like our kind of meal!
[email protected] and Twinkies
My pot roast loving family would love this meal. Kuddos, Kim! You've got one of my favorite blogs too.
Excellent idea! Great flavors and textures going on.
This reminded me of just how much I like potato skins 🙂
This sounds absolutely delicious!
You put together two of my all time warming meals – just perfect, Kim! I love what you do.
Brilliant idea, Kim! Warming and cozy on a cold or rainy day and your dish has all the goodies in one place!Great guest post, Velva!
This is the best thing to ever happen to potato skins since the invention of cheese.
Oh, so inviting on a cool evening.
Oh boy, this is pure comfort food! What a fabulous thing to have on a cold winter night with a big glass of red wine. 🙂
Domestic Goddess Wannabe
Comfort food at it's best. And two types of potato in one dish – love it. Very Irish!
this looks SO delicious, i love the flavor and the combo of meat and potatoes. i love kim too, isn't she great!
chow and chatter
awesome guest post I am a huge fan of kims
These potatoes look delicious. A full meal all together. The chocolate spice bread look yummy. Thanks for visiting, I am glad I came to visit your blog.Have a great weekend :)Mari
Mmmmm! YUM! Awesome idea to combine the two dishes! Love it!
What a fantastic idea, and it looks amazing to boot! I'm getting hungry just looking at that nice meat-potato sandwich.
Wonderful guest post! I love visiting Kim's blog..so many great recipes. 😉 We have been on a stuffed potato skin kick at my house lately but I would never have thought of this. Great idea! Yum!
c.o.m.f.o.r.t. food!! thanks for the introduction to kim!
WOW! This looks like the best treat for acold rainy day. Off to visit your guest.Rita
What a cool idea! I love that the potatoes have a crunch. Chuck is such a great meat when you cook it low and slow.
Susi's Kochen und Backen
Velva, I've been a fan of Kim's for quite a while and this looks exceptionally good, but then again all of her food does! What a fantastic idea to kick up some potato skins. Great post Kim!
From Beyond My Kitchen Window
Crisp potato skins and beef. It's what a dream about. This looks like heaven to me.YUM!!
This is one of those moments when you wish we had virtual blog feed- literally to feed the viewer!
Hey daaaaahling, its me again. I just wanted to tell you that I'm doing a giveaway over at my blog for an $80 Amazon.com gift card! Come on over and enter :DHave a fab weekend.*kisses* HH
Dina @ The Dish and The Dirt
Delicious, Kim! Velva, I love that you showcase other food lovers and this recipe looks so so goooooood!
These are the heartiest and most delicious potato skins I've ever seen! A meal all by themselves!
This looks like a nice, warm hug! Total comfort food!
This looks fantastic! Meat and potatoes, just what my guys like…me too:) Thanks for sharing it Kim. Thanks for sharing Kim, Velva:)
An excellent recipe for potato skins, they look terrific, thanks so much for sharing!
Dear Velva, thank you for your lovely words in my blog :). Of course you could share my photo for your Wordless Wednesday – I feel honoured! Thanks a bunch :D)!
You forgot to mention that she is a hottie but she'll probably let that slide ;)Seriously, Kim is one of my favorites too because of her posts exactly like this one!
Meat and potatoes is a win win combination. This looks terrific!
Thanks again to Velva, as well as everyone else, for all the sweet comments!
Kim is one of my favorites too. These potato skins sound just fabulous!
Great idea and that photo made me instantly hungry. 🙂
SavoringTime in the Kitchen
I have a beef brisket in the oven right now that I think would work for this recipe. What a great idea, Kim!
Deb in Hawaii
Kim is a treasure and these potato skins look like the perfect comfort food–delicious!
This is truly comfort food at its best! I can see my kids inhaling this when I make it next; thanks for introducing us to Kim, great post!