Now it’s no secret on how much I love potatoes. If I had only to choose 1 vegetable to eat for the rest of my life without hesitation I’d say potatoes. For me they are truly the most versatile vegetable out there. Don’t get me wrong, I love most veggies – heck, I even now like Brussels Sprouts and caramelized onions. 
But with taters, there’s just something magical about them. However, cause there’s always a however with me, taters are supposedly bad for you due to them being high in carbs. One day carbs are bad, next they are ok, next they are good and then back to bad. Frankly I have no clue what’s good for or not good for me anymore. I just go with what I’m craving and adjust the rest of my daily intake accordingly along with exercise. Well Friday I wanted taters but for 2 reasons.
- I had a the suckiest of suck days at work. Love my job but there are those that we all work with that you honestly just can’t stand. And,
- I was tired – headache (from having a sucky day) and it was Friday.
The last thing I really wanted to do was cook a big meal. Truthfully I wasn’t hungry at all but I knew I had to eat something. So there I stood, pantry doors wide open and just staring at the containers of stuff. I got on my tippy toes – nuffin I wanted, looked eye-level – nuffin appealing, bent over slightly – still nuffin and then on the lowest shelf I found 4 ginormous baking potatoes. Okay, I’ll fess up… I hadn’t give potatoes even a thought for dinner BUT they kinda-sorta-were-dying meaning they were on their way to turning bad and they were just too damn pretty to let die. I grabbed those puppies, scrubbed ’em up, poked ’em with a knife (which was actually pretty therapeutic considering I was already ticked off from my day), coated them with some oil, lots of salt and popped ’em in the oven. Now I didn’t want just a plain ol’ baked tater. I needed some type of protein in it. I could have gone with a Sunrise Potato but I wasn’t feeling eggs. I rummaged through my fridge, found some leftover roast beef, cheddar and voila! I hurried up and chopped up some onions to caramelize them, thinly shaved the roast beef (literally I just cut it against the grain super super fine. If you freeze the meat partially and then slice it on a mandolin that works great too!). When the taters are done, I tossed the beef, some seasonings and stuff with the onions and dinner pretty much served itself. 
Now while my dinner was cooking (notice how I said *MY* dinner???), I made Mr. Fantabulous a plate of pasta as that, like clockwork was what he wanted. When *my dinner* was done, I plated it and sat down to eat it. Now I did get a few forkfuls of this meal (yes, it’s no longer just a baked potato but now it’s a full meal as it’s that hearty!) until I heard from behind me “Hey! What’s that? That looks really good! Do you mind (as he’s grabbing my fork and knife from my physical hands) if I try some OMG wow this is really, really good honey! Mmmmm!!!” LOL Gotta love that man! Actually I could only eat maybe a 1/3rd of it as it was that filling so I was happy he inhaled the rest. 
Cheesy Shaved Beef Stuffed Baked Potatoes
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Ingredients
- 4 large baking potatoes, scrubbed
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sugar
- 1 very large yellow onion (or 2 big medium sized), rough chopped
- 6 tablespoon butter, unsalted
- 1 cup shaved, cooked firmly packed roast beef *can substitute very thinly sliced deli roast beef
- 1 teaspoon worcestershire
- 1–2 cups sharp cheddar, coarsely shredded
- 1 teaspoon ground black pepper
- 1 teaspoon coarse salt
- 2 teaspoon chives, minced
- 4 tablespoon sour cream
Instructions
- Make your Perfectly Baked Potatoes in the oven.
- While the potatoes are baking, place a medium pot over-medium low heat.
- Add in the oil and 2 tablespoon butter.
- When the butter is melted, add in the onions and stir.
- After 4 minutes, sprinkle with sugar and stir to combine.
- Allow to cook down for 30-40 minutes or until the onions are very soft and have begun to caramelize.
- When the potatoes are done, remove from the oven and place on a baking sheet allowing to cool for 5 minutes.
- Place the oven rack to the broiler position and put the broiler on high.
- Run a knife lengthwise across the salted top, leaving about 1/2 inch on both sides.
- Using both hands, pinch each side of the potato.
- While pinching, push towards the center of the potato, forcing it to open up.
- Keep pushing and squeeze the fluffy insides up.
- Take a spoon and remove just a few tablespoon of the fleshy insides. You can save this for another use or just quickly put some butter and sour cream on it and inhale like I do. LOL
- Evenly divide the salt and pepper and sprinkle the inside of the potato.
- Place a tablespoon of butter inside.
- Next, take the roast beef and Worcestershire and add it into the pot with the onions.
- Gently stir just to combine.
- Divide the onion beef mixture and stuff it into the potatoes, mounding slightly.
- Divide the cheese and place heaping mounds on top.
- Place the baking sheet back in the oven under the broiler just until the cheese is melted. ~1-2 minutes.
- Remove from the oven and plate.
- Garnish with sour cream and chives.
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