Let’s get this out of the way: white potatoes are a taboo subject in the paleo family. If you talk to 100 people who claim a paleo lifestyle, you will get 200 definitions as to what’s included in compliant foods. We have relaxed our diet a bit to a primal definition so that we can include good cheese (neither of us have problems with dairy in cheese/butter/yogurt form–only in liquid-type milk form…so no milk and no ice cream). That being said, Whole30 has recently added white potatoes to their list of compliant food. Do we eat them at every meal? No. But we enjoy them in moderation…and sometimes you just need a yummy baked potato!
Like the other night…I had a few potatoes to use before they started growing a gnome village on them. JR wanted me to make this Mexican beef stuff that I had made for the HOLIDAY PARTY last month. So I made the beef, baked some potatoes, sauteed a mix of mushrooms, onions, and green peppers, added a dollop of plain yogurt, and made a fajita in a potato–VOILA! Dinner!
2 pounds beef stew meat
1 C plain yogurt (plus a little more for a topping)
4 cloves garlic, minced
2 tsp cumin
1 tsp coriander
1 tsp chili powder
1 tsp oregano
juice of 1/2 lemon
salt and pepper
1 potato per person
1 small onion, cut into wedges
1 green pepper, roughly chopped
1/2 pound mushrooms, sliced thick
1.- In medium bowl, mix yogurt, garlic, cumin, coriander, chili powder, oregano, and lemon juice until well combined. Pour into resealable plastic bag with beef, move around to coat, and marinate for 24-36 hours in the refrigerator. Occasionally turn the bag over so that the yogurt doesn’t settle in one spot for the entire time.
2.- Preheat oven to 425. Scrub potatoes, dry, pierce them a few times with a fork, and rub them with a thin layer of olive oil. Sprinkle with salt and place directly on the oven rack. Cook for 60-80 minutes, depending on how crispy you like the potato skin.
3.- In a large skillet, heat some fat over a medium heat. When hot, add the onions and cook until they begin to soften. Add mushrooms and green peppers and cook until they are heated through but still a bit crunchy. Remove from pan and set aside (I actually made these at the same time as the beef so they finished cooking at the same time).
4.- In a large skillet, heat 2 Tbsp fat over medium high heat. Add beef and cook until desired doneness is reached. Ours were medium rare at about 3 (or so) minutes per wide-side.
5.- Cut each potato with a cross. Open up and fill with a scoop of beef, a scoop of vegetables, and a dollop of plain yogurt. If you feel the need, you can also garnish with green onions, avocado, chopped bacon, and/or salsa.