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Steakhouse Baked Potatoes

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
  • Total Time
    Prep: 20 min. + standing Bake: 1-1/4 hours.
  • Makes
    4 servings


  • 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


  • 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 size 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.
steak and baked potato MSV:1000
Nutrition Facts
1 stuffed potato: 550 calories, 23g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 65g carbohydrate (3g sugars, 8g fiber), 23g protein.

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  • Butcher2boy
    Apr 6, 2020

    Delicious! We seem to always have leftover steak, so this was a perfect recipe for we had enough and then some. Because we don't care for arugula, used fresh spinach instead. The flavors were wonderful and will be making this again! VFE