Baked potatoes are one of my favorite meals because they’re versatile yet easy to make. Yeah, I know, baking a potato in the oven takes time, but if you are strategic about your meal planning you can easily work a baked potato into your hectic schedule.
Some people have even baked potatoes in the crockpot. I haven’t tried it so I can’t give a full review, but what a great way to cut down on time!
I mention below that John baked these potatoes before I got home. I wasn’t sure how light it would be when we actually ate dinner, and I really wanted to have a good photo to accompany this recipe. So, I asked him to bake the potatoes so I could come, make the topping and take a picture before the sunlight went away.
Do I need to remind you that my kitchen is dark blue and my dining room walls are yellow? Not so good for food photography, but hey, it looks great in person, just not in pictures. I’m a renter, so no need to paint the walls in my opinion. Now that the daylight saving time has changed, it’s actually lighter in the AM and the PM. It was actually bright until at least 7:20 PM, which is super awesome! I’ve been taking my dishes outside for photos because indoor light is just pathetic.
This recipe is based off of my Sriracha + beer + chicken recipe, so aptly named for the ingredients. The sauce cooks down into a delicious, almost gravy-like sauce that flavors the bland potato. Beef ads protein, and onions add crunch and flavor. This meal is filling and won’t leave you hanging after a few hours.
Baked Potatoes with Spicy Beef and Caramelized Onions
Makes enough topping for 4 baked potatoes
- Splash of olive oil
- Salt and pepper
- 1 pound of thinly sliced beef
- 1 medium yellow onion, halved and sliced thin
- 1/2 tbsp hoisin sauce
- 1/2 cup of dark beer – I used Abita’s Turbodog
- 1/2 cup of beef broth
- 2 tsp sugar
- 2 tsp soy sauce
- 2 tsp Sriracha, or more if you like
- 1/2 tsp salt
Bake your potatoes as desired – these were baked at 425 for about an hour. John baked them just before I got home, and he usually wraps them in foil that’s been buttered and salted so the potato skin is crispy and delicious. You should do that too.
While the potatoes have about 15 minutes left to bake, start preparing the spicy beef and caramelized onions.
In a cast iron skillet, heat up a splash of olive oil. Salt and pepper the pan until well-seasoned.
Add the beef and cook until browned, about 5-8 minutes. Remove the beef from the skillet and set aside.
Add the sliced onion to the skillet, and a splash of olive oil if there aren’t enough beef drippings left. Cook until the onions caramelize and are soft, about 5 minutes.
In a small bowl, mix the hoisin sauce, beer, beef broth, sugar, soy sauce, Sriracha and 1/2 tsp salt. Pour onto the caramelized onions and add the beef back to the skillet. Cook for 3-4 minutes more, until sauce has thickened. There won’t be a ton of sauce or gravy to this, so if you want more, simply add more beef broth and beer and let it cook down to your liking. This is a forgiving, flexible dish that will react to your favorite ingredients. It isn’t that spicy either, since I’m a wimp, so you heat-lovers may want a bit more Sriracha up in here.