The Bistro Baked Potato Recipe

The Bistro Baked Potato Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

Bistro fare meets baked potatoes in this continental take on a stuffed potato.

This recipe is:

Subscriber Exclusive

[X]

Rate The Bistro Baked Potato Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

The Bistro Baked Potato Recipe

Prep: 25 min. Grill: 20 min.

Yield: 4 Servings

25 20 45

Ingredients

4 large baking potatoes
1 beef top sirloin steak (1 pound)
1 teaspoon coarsely ground pepper
2 cups cherry tomatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
2 garlic cloves, minced
1 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese, divided
3 cups fresh baby spinach, coarsely chopped

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15 minutes or until tender, turning once.
Sprinkle steak with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 7-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes.
Place tomatoes in a grill wok or basket. Grill, uncovered, over medium heat for 2-4 minutes or until tomatoes begin to soften. Keep warm.
In a large saucepan, heat artichokes and garlic over medium heat for 2 minutes. Add mayonnaise and 1/2 cup cheese; stir until cheese is melted. Stir in spinach and heat through.
With a sharp knife, cut an "X" in each potato; fluff pulp with a fork. Slice steak into thin strips. Top potatoes with steak, artichoke sauce and tomatoes. Sprinkle with remaining cheese. Yield: 4 servings.

Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain.

Nutritional Facts 1 stuffed potato equals 904 calories, 47 g fat (12 g saturated fat), 85 mg cholesterol, 994 mg sodium, 84 g carbohydrate, 7 g fiber, 39 g protein.

Originally published as The Bistro Baked Potato in Simple & Delicious August/September 2012, p9