Twice Stuffed Baked Idaho® Potatoes with Beef Tenderloin | Idaho Potato Commission

Ingredients

• 8 medium Idaho potatoes (8 to 10 ounces each), scrubbed and patted dry
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 pound beef tenderloin, trimmed, and cut into 1/4-inch pieces
• 1/3 cup diced sweet onion, such as Vidalia or Maui
• 1 tablespoon finely chopped garlic
• 5 tablespoons seasoned rice vinegar
• 1/4 teaspoon salt
• pinch of herbes de Provence
• pinch of white pepper
• 1/3 cup heavy cream
• 6 ounces crumbled goat cheese
• 1/4 cup seasoned bread crumbs