Overloaded Baked Potato
Ingredients4 Persons
For Beef: | |
|---|---|
| 2 tbsp | |
| 3 ½ lbs | chuck roast |
| 1 tbsp | Kosher salt |
| 1 tsp | freshly ground black pepper |
| 2 cups | low-sodium beef broth |
For potatoes and assembly: | |
| 4 | large russet potatoes, cleaned |
| 3 tbsp | |
| 5 | large yellow onions, thinly sliced |
Kosher salt and freshly ground black pepper, to taste | |
| 1 | |
sour cream, for serving | |
French-fried onions, store-bought or homemade | |
chopped fresh parsley, for garnish | |
Instructions
- For beef, preheat oven to 300°F. Pat beef dry with paper towels. Season with salt and pepper. Melt butter in large Dutch oven over medium heat. Add beef to the pan and sear on all sides, about 2 minutes per side. Add broth and bring to a simmer. Transfer to oven, and roast, covered, until beef is fork-tender, about 3 hours. Shred beef into bite-sized pieces using forks. Keep warm until ready to use.
- For potatoes, preheat oven to 425°F and line a baking sheet with aluminum foil. Prick potatoes all over with a fork. Bake until potatoes are tender, and fork inserted easily comes out, about 45 minutes to 1 hour. Split tops of potatoes open with knife. Set aside.
- Meanwhile, for onions, melt butter in large skillet over medium heat. Add onions, and cook, stirring occasionally, until softened, and golden-brown, about 15-20 minutes. Season with salt and pepper.
- Place split potatoes on rimmed baking sheet. Top evenly with half the shredded Gruyere cheese, shredded beef, caramelized onions and remaining Gruyere cheese. Bake until cheese is melted and light golden-brown, about 5 minutes. Garnish with fried onions, sour cream and parsley, then serve.