Smashed baked potatoes with roast beef

Ingredients:

• 2 large potatoes (about 340 g each)
• 1/4 cup extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 and 1/4 teaspoons finely chopped rosemary
• 2 teaspoons apple cider vinegar
• 1/3 cup sour cream
• 1/4 cup mayonnaise
• 4 tsp horseradish, drain
• 6 thin slices sharp cheddar (about 100 g)
• 340 g thin slices of roast beef
• Pickled cucumbers, for serving

Preparation:

1. Preheat the oven to broil. Prick the potatoes several times with a fork. Microwave until very tender, about 15 minutes. Carefully cut the potatoes in half lengthwise and season with salt and pepper.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion, 1 teaspoon rosemary, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Cook, stirring, until golden brown, about 12 minutes, adding 1 teaspoon olive oil 1 minute before the end of cooking. Transfer to a bowl and wipe out the skillet.
3. In a small bowl, combine sour cream, mayonnaise, horseradish, the remaining 1 teaspoon vinegar, and 1/4 teaspoon rosemary. Season with salt and pepper to taste.
4. Heat 1.5 tablespoons of olive oil in a skillet and add 2 potato halves, cut-side down. Press firmly with a spatula to flatten them. Fry, turning once, until crisp and golden brown, 4-5 minutes. Transfer, cut-side up, to a baking sheet and repeat with the remaining 1.5 tablespoons of olive oil and 2 potato halves.
5. Drizzle each potato half with 1 tablespoon of sour cream sauce and top with a slice of cheddar and roast beef. Cut the remaining 2 slices of cheddar in half and place 1 half on each potato half; top with the onion mixture. Broil in the oven until the cheese is melted, 2-3 minutes. Serve with pickles and the remaining sour cream sauce for dipping.