russet potatoes, medium, peeled
and halved lengthwise
3 oz.
butter
1 1/2 cup
yellow onions, sliced
1 1/2 tsp.
paprika
2 each
bay leaves
1 qt.
beef stock or broth, unsalted or
very lightly salted
to taste
salt
to taste
fresh ground black pepper
for service
fresh chopped parsley
METHOD
1.
Preheat oven to 350 degrees F.
Melt butter in a sauté pan or skillet over medium heat. Add onions and paprika, sauté
until translucent. Season lightly with salt and pepper. Remove onions and cool.
2.
Score potatoes with a paring knife
and place flat side down in a baking dish. Pour in enough beef stock to cover potatoes
halfway. Top each potato with a generous amount of the sautéed onions. Add bay leaves and
season with salt and pepper. Cover with lid or aluminum foil.
3.
Place in preheated oven at 350
degrees F and cook for 45 minutes or until tender. Remove from oven and keep warm until
service.
Chef Larry's Notes: Test potatoes for doneness by piercing with toothpick or skewer. Do not overcook.
