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The Bistro Baked Potato

 The Bistro Baked Potato
Bistro fare meets baked potatoes in this continental take on a stuffed potato.
4 ServingsPrep: 25 min. Grill: 20 min.


  • 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


  • 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 of 2

The Bistro Baked Potato (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.