Smashed baked potatoes with roast beef
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 38 G., saturated fats 11 G., proteins 33 G., carbohydrates 36 G., fiber 3 G., cholesterol 90 mg, sodium 977 mg, sugar 4 G.
Calories 620, total fat 38 G., saturated fats 11 G., proteins 33 G., carbohydrates 36 G., fiber 3 G., cholesterol 90 mg, sodium 977 mg, sugar 4 G.
The potatoes are served as flattened, whole potatoes topped with slices of roast beef, melting cheddar, sour cream sauce, and fried onions. This presentation looks original and neat, and will transform any ordinary dinner into something special. To bake whole potatoes faster, use the microwave, then cut the potatoes in half—half for each serving—and fry in a pan, pressing lightly with a spatula, until golden brown and crisp. The assembled portions of potatoes, roast beef, and cheese are grilled to melt the cheese and served with pickles.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 large potatoes (about 340 g each)
- 1/4 cup extra-virgin olive oil
- 1 large onion, thinly sliced
- 1 and 1/4 teaspoons finely chopped rosemary
- 2 teaspoons apple cider vinegar
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 4 tsp horseradish, drain
- 6 thin slices sharp cheddar (about 100 g)
- 340 g thin slices of roast beef
- Pickled cucumbers, for serving
We recommend
Recipes with similar ingredients: potato, onions, rosemary, apple cider vinegar, sour cream, mayonnaise, horseradish, cheddar cheese, pickled cucumber
Cooking the dish according to the recipe:
- Preheat the oven to broil. Prick the potatoes several times with a fork. Microwave until very tender, about 15 minutes. Carefully cut the potatoes in half lengthwise and season with salt and pepper.
- Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon olive oil 1 minute before the end of cooking. Transfer to a bowl and wipe out the skillet.
- In a small bowl, combine sour cream, mayonnaise, horseradish, the remaining 1 teaspoon vinegar, and 1/4 teaspoon rosemary. Season with salt and pepper to taste.
- Heat 1.5 tablespoons of olive oil in a skillet and add 2 potato halves, cut-side down. Press firmly with a spatula to flatten them. Fry, turning once, until crisp and golden brown, 4-5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1.5 tablespoons of olive oil and 2 potato halves.
- Drizzle each potato half with 1 tablespoon of sour cream sauce and top with a slice of cheddar and roast beef. Cut the remaining 2 slices of cheddar in half and place 1 half on each potato half; top with the onion mixture. Broil in the oven until the cheese is melted, 2-3 minutes. Serve with pickles and the remaining sour cream sauce for dipping.
Categories:
Similar recipes
