Caramelized Onion-Stuffed Potatoes with Melted Provolone

Name: Caramelized Onion-Stuffed Potatoes with Melted Provolone
Total time: 1 h
Ingredients: 1 tablespoon butter; 2 white onions, peeled and thinly sliced; 8 medium-large Yukon Gold potatoes, halved; 2 tablespoons extra virgin olive oil; ~80g provolone, thinly sliced; Salt, to taste; Freshly cracked black pepper, to taste; 50 g kettle cooked salt and vinegar potato chips, crushed; 6 slices salami, finely diced and fried until crispy; 1/2 bunch chives, thinly sliced, for garnish; 2-3 tablespoons sauerkraut (optional); 3-4 tablespoons sour cream (optional)

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Makes 4 servings 1x

Time 1 hour

Sure, leftovers are great for the next day’s lunch. But what if tonight’s meal ended up as tomorrow’s supper—yet in a totally new, unexpected way? This is “Dinner Tonight, Dinner Tomorrow,” a monthly series that we hope you find as useful as we do.

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Ingredients

For the stuffed potatoes:

1 tablespoon butter
2 white onions, peeled and thinly sliced
8 medium-large Yukon Gold potatoes, halved
2 tablespoons extra virgin olive oil
~80g provolone, thinly sliced
Salt, to taste
Freshly cracked black pepper, to taste

For garnish:

50 g kettle cooked salt and vinegar potato chips, crushed
6 slices salami, finely diced and fried until crispy
1/2 bunch chives, thinly sliced, for garnish
2–3 tablespoons sauerkraut (optional)
3–4 tablespoons sour cream (optional)

Instructions

Prepare the caramelized onions: In a medium-sized pot over medium heat, add butter. Once it’s melted, add onions and sprinkle with a pinch of salt. Stir the onions regularly and add small amounts of water whenever necessary to scrape up any brown bits. The onions should be caramelized in approximately 35-45 minutes.
Fill a separate medium-large pot with cold water, potato halves, and a few big pinches of salt and bring to a boil. After about 12-15 minutes—when you’ve tested the potatoes and they’re barely fork-tender—drain them and let them cool and dry, about 10 minutes.
Preheat the oven to 450°F. Using a large spoon, scoop out the centers of each potato half. Transfer what you’ve scooped into a sealed bag or container and place in the refrigerator for tomorrow night. Brush each potato halve with olive oil, season with salt and pepper, and transfer them to a baking sheet. Place them in the oven for 10 minutes.
Remove potatoes from the oven and preheat to broil. Stuff each potato half with caramelized onions and add thin slices of provolone over each of them. Return the potatoes to the oven, and after a few minutes, when the cheese has fully melted over the potatoes, remove them. Transfer potatoes to serving plates and top with garnishes. If using, serve with a side of sauerkraut and sour cream.