California Farm Beef Stuffed Potato Skins on Latkes
Microwave whole Idaho potatoes while you prepare enough stuffing in a cast iron skillet for four potato halves and four extra potato pancakes, called Latkes: thinly sliced beef, mushrooms, black or white beans, corn, tomatoes, cheese, onion, fresh peppers, green onion, pico de gallo sauce.
California Farm Beef Stuffed Potato Skins on Latkes
Microwave whole Idaho potatoes while you prepare enough stuffing in a cast iron skillet for four potato halves and four extra potato pancakes, called Latkes: thinly sliced beef, mushrooms, black or white beans, corn, tomatoes, cheese, onion, fresh peppers, green onion, pico de gallo sauce.
Cooking Instructions
- 1
Scrub potatoes and prick skin with fork every half inch, top and bottom. Rub with olive oil and flaked seasalt. Microwave ten minutes or oven bake 70 minutes at 350F. Cut in half, scoop out potato flesh, mash. Set potato skin boats aside. Glaze onions with minced garlic and spices in cast iron skillet. Add scooped out potato flesh and fry till crust develops. Pile half of veggies and grated cheese on top and fry till cheese melts.
- 2
Place potato boats on top of potato latkes. Fill with chopped ingredients, grated cheese first, beef next, then veggies. Sprinkle grated cheese on top.
- 3
Put potato boats in skillet in oven under low broiler till cheese has melted, about ten minutes. Turn broiler off, close oven, bake potatoes till grape tomatoes are done, another ten minutes. Serve with sauce and sprinkle with green onion.
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