Roast Beef Potato Skins with Mushroom Gravy

I’m a big fan of getting creative with leftovers, and reducing food waste. So this past weekend, I had a real craving for some really good roast beef, and I decided to make my own, as I typically do. This made a lot of roast beef, which I was excited for, however roast beef is something that my wife and kids typically do not lean towards when they are making sandwiches during the week. Me? Yes, but with that said, I knew I would grow tired of the standard sandwich, and be left to vacuum seal the  rest of it. Before I froze the rest, I saved a bit of it, and decided to rummage around my fridge and pantry looking for things to make with it.

Roast Beef Potato Skins Recipe

So while looking around, I had a few potato skins that I had vacuum sealed, so I brought those out, as well as some leftover caramelized mushrooms that we had the night before, and that is when I decided I would make this all in one, awesome meal, and hence the roast beef potato skin was born.

Let’s get started.

Ingredients:

  • 2 small to medium sized russet potatoes, rinsed clean
  • 2 tbsp unsalted butter, melted
  • Roast beef, sliced 1/2 inch thick, chopped
  • 1/2 cup of beef stock
  • 1/2 cup of caramelized mushrooms
  • 1/2 tbsp corn starch
  • 1 tsp Worchestershire sauce
  • 2 tbsp hot horseradish
  • 2 tbsp Dijon mustard
  • pinch of salt
  • pinch of pepper

Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.

Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.

Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.

Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.

Remove them from the oven and prepare everything for the next step.

How to make potato skins recipe

Make the gravy by adding the cooked mushrooms to a skillet. Bring them up to a medium, to medium-high heat.

Add the corn starch to the beef stock, and whisk with a fork until the corn starch is incorporated. Add in the Worcestershire sauce as well and give that a good stir.

Add the mustard and horseradish to a small mixing bowl, and give a good stir.

Add the beef stock mixture into the skillet and cook until it get nice and thick like a gravy should. This should only take a few minutes. Once thicken, turn off the heat and set the skillet to the side.

Preheat the oven to 400 degrees. The oven should already be nice and warm from the broiler.

To assemble the roast beef potato skins, lather the bottom of each potato skin with the mustard and horseradish mixture. Top that with the roast beef, and spoon on the mushroom gravy.

Place these onto a baking sheet and into the oven for 5 minutes, just to warm the roast beef and gravy together.

Potato Skins Recipe

The end result is a perfect bite. The roast beef when paired with the horseradish is amazing, and then you get that savoriness from the mushroom gravy. It really is a perfect few bites, even so much whereas my wife even participated and fell in love with them.  So if you are looking for something to create with any of those leftovers, give these a shot! Hope you enjoy.

Roast Beef Potato Skins with Mushroom Gravy
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 2 small to medium sized russet potatoes, rinsed clean
  • 2 tbsp unsalted butter, melted
  • Roast beef, sliced ½ inch thick, chopped
  • ½ cup of beef stock
  • ½ cup of caramelized mushrooms
  • ½ tbsp corn starch
  • 1 tsp Worchestershire sauce
  • 2 tbsp hot horseradish
  • 2 tbsp Dijon mustard
  • pinch of salt
  • pinch of pepper
Instructions
  1. Begin by preheating your oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook in the oven for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes.
  2. Once your potatoes are cooled, use a sharp bread knife and you will cut lengthwise, into three segments of one potato, long slices. So each potato will yield two skins, right? Discard the middle slice and reuse for breakfast the following morning, or heck for that matter, add some butter, salt, and cream, and make some rustic mashed potatoes.
  3. Next, melt your butter in the microwave. Get your broiler heated to high. Brush the butter on the inside and outside of each potato skin and place them back onto the baking sheet. Season the inside of each skin with salt and pepper.
  4. Place them under the broiler for 8-10 minutes until the insides get a bit crispy from the melted butter.
  5. Remove them from the oven and prepare everything for the next step.
  6. Make the gravy by adding the cooked mushrooms to a skillet. Bring them up to a medium, to medium-high heat.
  7. Add the corn starch to the beef stock, and whisk with a fork until the corn starch is incorporated. Add in the worchestershire sauce as well and give that a good stir.
  8. Add the mustard and horseradish to a small mixing bowl, and give a good stir.
  9. Add the beef stock mixture into the skillet and cook until it get nice and thick like a gravy should. This should only take a few minutes. Once thicken, turn off the heat and set the skillet to the side.
  10. Preheat the oven to 400 degrees. The oven should already be nice and warm from the broiler.
  11. To assemble the roast beef potato skins, lather the bottom of each potato skin with the mustard and horseradish mixture. Top that with the roast beef, and spoon on the mushroom gravy.
  12. Place these onto a baking sheet and into the oven for 5 minutes, just to warm the roast beef and gravy together.
  13. The end result is a perfect bite. The roast beef when paired with the horseradish is amazing, and then you get that savoriness from the mushroom gravy. It really is a perfect few bites, even so much whereas my wife even participated and fell in love with them. So if you are looking for something to create with any of those leftovers, give these a shot! Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts on “Roast Beef Potato Skins with Mushroom Gravy

  1. Oh, cool! What a neat way to combine your beef and baked potato. I have got to try these. I think my family would love them

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