On weekends, we often have salad, steak and a baked potato. This twist on that classic steakhouse dinner combines all three into one easy dish. —Debbie Glasscock, Conway, Arkansas
Steakhouse Baked Potatoes
Steakhouse Baked Potatoes
Prep Time
20 min
Cook Time
75 min
Yield
4 servings
Ingredients
- 4 large baking potatoes
- 2 boneless beef ribeye steaks (6 ounces each)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, melted
- Toppings: Fresh arugula, blue cheese salad dressing, sour cream and crumbled blue cheese
Directions
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes.
- Meanwhile, sprinkle steak with salt and pepper. In a large skillet, heat oil over medium-high heat. Add steaks; cook until meat reaches desired doneness, 5-8 minutes on each side (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes; cut into bite-sized pieces. Transfer to a large bowl. Drizzle with butter; toss to coat.
- With a sharp knife, cut an X in each potato. Fluff pulp with a fork; season with salt and pepper. Divide steak evenly over potatoes. Top with arugula, salad dressing, sour cream and blue cheese.
Nutrition Facts
1 stuffed potato: 550 calories, 23g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 65g carbohydrate (3g sugars, 8g fiber), 23g protein.
