Directions:
- Preheat oven to 350°F.
- Combine seasoning mix ingredients and set aside.
- Prick each potato with a fork.
- Bake potatoes for 45 minutes.
- Let cool until they can be handled.
- Cut in half lengthwise and scoop out pulp, leaving about 1/4 in skins.
- Dice potato pulp and set aside. There should be about 3 cups.
- Combine 2 tablespoons oil with 2 tablespoons seasoning mix, and mix well.
- Brush the inside of the potato skins with the seasoned oil.
- Place on a baking sheet and return to oven.
- Bake for 20 minutes.
- Turn over and bake for an additional 20 minutes.
- While potato skins are cooking, make the stew.
- Sprinkle 1 tablespoon of seasoning mix over the meat and rub it in well.
- Heat remaining oil in a 5-quart pot over high heat, just until it begins to smoke, 3-4 minutes.
- Add meat and spread evenly over the bottom of the pot.
- Cook for 2 minutes without stirring.
- Turn meat and cook just until it loses its red color, about 2 minutes more.
- Remove meat and set aside, pressing it against the pan as you take it out to release some of the juices.
- To the same pot, add 1 cup onion, 1 1/2 cups celery, 3 tablespoons poblano peppers, 3 tablespoon Anaheim peppers, and 2 tablespoons seasoning mix.
- If any juices accumulate from the meat, add them, too.
- Mix well and cook, stirring and scraping the pot frequently, until the vegetables are dark brown and the bottom of the pot is covered with dark brown particles, 5-7 minutes-but watch the pot, not the clock. Don't let them scorch.
- Add 1 cup of reserved potato pulp and mash down.
- Scrape bottom of pot until anything that sticks is loosened. It will come up in layers; turn the pot to make sure everything is scraped up or it will burn.
- Continue stirring until well-combined and potatoes are sticking heavily, adding 1/2 cup stock if necessary to prevent scorching, about 6-8 minutes.
- Add 1 1/2 cups stock and scrape the bottom of the pan until everything that's sticking is dissolved.
- Add 1 1/2 cups potato pulp, the remaining stock, the reserved meat and remaining seasoning mix.
- Cover and bring to a boil.
- Uncover, reduce heat to medium, and simmer 10 minutes.
- Add remaining onions, celery, and peppers, and all the mushrooms and carrots, and simmer until meat is tender, 10-15 minutes.
- Whisk in remaining potato pulp and remove from heat.
- Fill each potato skin with 1 1/4 cups of stew, letting some of it slop over onto the plate, and serve immediately.
- Variation: You can also deep-fry the potato skins. If frying, eliminate the 2 tablespoons olive oil. Place vegetable oil in a deep fryer to a depth of 4 . Heat oil to 350°F.
- Carefully lower the skins into the hot oil and fry 4-5 minutes, until rich brown, pushing down with tongs if they float.
- Remove with tongs, drain, and sprinkle with the 2 1/2 teaspoons of the seasoning mix.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 358.4 Kcal (1501 kJ) | ||
| Calories from fat | 180.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 31% | |
|---|---|---|---|
| Cholesterol | 70.29mg | 23% | |
| Sodium | 1738.08mg | 72% | |
| Potassium | 700.4mg | 15% | |
| Total Carbs | 17.12g | 6% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 3.65g | 15% | |
| Protein | 26.26g | 53% | |
| Vitamin C | 16.2mg | 27% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 73.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.15 Kcal (423 kJ) | ||
| Calories from fat | 50.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.65g | 31% | |
|---|---|---|---|
| Cholesterol | 19.84mg | 23% | |
| Sodium | 490.53mg | 72% | |
| Potassium | 197.67mg | 15% | |
| Total Carbs | 4.83g | 6% | |
| Sugars | 1.19g | 17% | |
| Dietary Fiber | 1.03g | 15% | |
| Protein | 7.41g | 53% | |
| Vitamin C | 4.6mg | 27% | |
| Iron | 0.2mg | 5% | |
| Calcium | 20.8mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Roast Sticky Chicken-Rotisserie Style
Salt, Paprika, Onion powder, Dried thyme, White pepper and 5 more.. -
Broasted Chicken
Salt, Paprika, Onion powder, Dried thyme, White pepper and 5 more.. -
Spicy Chicken Rub
Salt, Paprika, Onion powder, Dried thyme, White pepper and 5 more.. -
Roast Sticky Chicken Rotisserie Style
Salt, Paprika, Onion powder, Dried thyme, White pepper and 5 more.. -
Slow Roasted Whole Chicken
Salt, Paprika, Onion powder and 7 more.. -
Mimi's Dirty Brown Rice
Black pepper, Paprika, Dry mustard, Cumin, Thyme, Oregano and 11 more.. -
Mimi's Dirty Rice
Black pepper, Paprika, Dry mustard, Cumin, Thyme, Oregano and 11 more.. -
Cream of Artichoke Soup
Olive oil, Butter, Onion, chopped, Celery, chopped and 10 more.. -
Minestrone Soup
Olive oil, Garlic, minced, Onion, chopped and 12 more.. -
Minestrone Soup
Olive oil, Garlic, minced or 1/8 tsp garlic powder and 13 more.. -
Ultimate Mashed Potatoes
Red potato, cut into chunks and 16 more..
Also Try
-
-
-
-
-
Bayou Pasta With Chicken ( Copycat Chili's Cajun Chicken Pasta )
Penne, Unsalted butter, All-purpose flour, Half-and-half and 7 more.. -
Potato Latkes (Jewish Potato Pancakes) - Gluten-Free
Russet potatoes, Onion, peeled, Salt, White pepper and 3 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
