Beef and Onion Stuffed Potatoes

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This recipe was awesome! i made it for my dad and husband and my dad is one of the pickiest people I know and he loved it!! So you know it was fantastic!!

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This was super easy and soooo delicous! I added red wine as well. Instead of deglazing the pan with wine I added it to the beef stock as it was reducing, then used a ladel of that to deglaze the pan. It gave the juice imense depth and flavor. I also put a little flour on my meat before searing it. It helped the juice thicken a little more (true this makes it a 7 ingredient fix - but excellent additions.
We have some very picky eaters in our house, and we had NO left overs for the next day for lunch.

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I'm making it again for the second weekend. My wife, who hates steak, even ate it last week. I agree with using wine to deglaze. I also added baby carrot about 1/2 way through because I love carrots with my roast beef dishes. Yes it takes some time, but try starting it in the morning and having it during a football game. I let mine simmer for 3+ hours waiting the vikings game to start and it only made it taste better. This is a must try!

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My husband and I thought this recipe was delicious! I did cheat as well and deglaze with red wine and added 2 cloves of minced garlic to the pot. I also simmered the pot for about 2 hours which really concentrated all the flavors. The crispy potato boats were awesome as well. This is a great take on the stuffed potato! Thanks Claire we'll be making this one again!

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This looked great on the show, however it took a long time and did not deliver the taste I was expecting. Bland and definitely a no do over dish. Very disappointed. If it looks easy and ggod, it probably isn't.

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I tried this dish, and it was very good, The meat was very tender and it had a delicious flavor. I also ate with brown rice and it was just as delicious.. My family also enjoyed it, and it will definitely become a family favorite....

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This is great but I cheated also. I did deglaze with red wine ( a freebie ingredient in my house. I also flavored up the smashed taters and added mushrooms. Eating the crispy skin was most delicious. I agree that it takes a lot longer to reduce the broth. A keeper for sure.

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I really enjoyed making this dish. I just may invite the in-laws over and cook this for them.

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My husband was so thrilled about this dish! Granted it's a meat and potato dream for him. I would not recommend skipping the reducing the stock stage. I deglazed my dutch oven with red wine instead of water (added about 1/3 cup and that was great. I also added a can of cream of mushroom soup to thicken it a bit and that was wonderful. You could use whipping cream to thicken it if you don't like the mushrooms.

Definitely making it into the dinner rotation schedule. My kids said it was the best thing I've ever made and ate 2 helpings each!

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I made this yesterday and next time will make it on a day I don't have to rush to get to a ice hockey game. I thought I allowed enough time but half my family left with out getting to try it when it was first done. I ended up making extra potatoes as we had one of my son's friend's over plus wanted left overs. I made regular mash potatoes with sour cream, butter and milk. I didn't think the crew would go for the olive oil version. I also should have followed the directions and waited for them too cool longer - I broke some of the bowls b/c they were too hot as I was trying to scoop them. The two young 7 year olds didn't want the "gravy" b/c it wasn't thick and not like normal until they tasted it. I even got them to eat the potato bowls telling them they tasted like potato chips just like suggested - and the one friend does not try anything easily! The left overs today were great again!