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

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

directory.idahopotato.com

"This recipe is easy, and the potatoes can be mashed into a rough or very smooth consistency, according to your personal preference. Either way, the combination of these ingredients makes for a final...

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Cooking tools:

  • Potato masher
  • Oven
  • Baking sheet
  • Skillet
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Wooden spoon
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Spatula
  • Fork
  • Stove

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

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