Beef Stuffed Baked Potatoes with Gremolata | Idaho Potato Commission

Ingredients

• 1½ pounds chuck shoulder
• salt and pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cups sliced crimini mushrooms
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon whole black peppercorns
• 1 tablespoon tomato paste
• ¼ cup red wine
• 1½ cups low sodium beef stock
• ½ cup water
• 6 Idaho® Russett potatoes
• 1 tablespoon vegetable oil
• sea salt
• 1 tablespoon balsamic vinegar
• 1 lemon, zested
• 1 small bunch parsley, chopped
• sour cream for serving, if desired