Directions
- 1Wash and dry the potatoes, then stab them multiple times with a fork.
- 2Lightly oil the potatoes and season them with a little salt.
- 3Wrap the seasoned potatoes in aluminum foil.
- 4Toss the wrapped potatoes into the oven at 400 degrees Fahrenheit for approximately one hour.
- 5While potatoes cook, lightly oil a hot pan.
- 6Add cubed and seasoned steak to the hot pan and cook for about 2 minutes until crusty.
- 7Remove the cooked steak from the pan and set aside.
- 8Drop the heat to low, add butter to the pan.
- 9Once butter is foamy, add minced garlic.
- 10Add chili flakes to your liking and a kiss of tomato paste, then cook down.
- 11A few minutes later, introduce heavy cream to the pan.
- 12As the sauce bubbles and thickens, taste and adjust for salt.
- 13After an hour, remove the potatoes from the oven and carefully unwrap them.
- 14Make a cavity in each potato by carving the top off and flaking the potato into a bowl.
- 15Add a tiny bit of butter to the flaked potato.
- 16Lightly season the potato with the same seasonings used for the steak.
- 17Add mozzarella cheese to the potato mixture.
- 18Add a spoonful of sour cream to the potato mixture.
- 19While potatoes are still warm, mix everything together.
- 20Carefully stuff the potato filling back into the potato shells.
- 21Gloss each stuffed potato with the cream sauce.
- 22Crown the potatoes with your cooked steak.
- 23Garnish with a little bit more greens for presentation.
Ingredients
- 4 large Russet potatoes
- 1 drizzle oil
- to taste salt
- 1 lb steak of choice
- 1 tsp smoked paprika
- 1 tsp chili powder
- 0.5 tsp garlic powder
- to taste salt
- to taste pepper
- 2 tbsp butter
- 4 cloves garlic
- 1 tsp chili flakes
- 1 tbsp tomato paste
- 2 cups heavy cream
- to taste salt
- 1 tbsp butter
- as above seasoning
- 0.66 cup mozzarella cheese
- 0.25 cup sour cream
- to taste chives or parsley
Equipment
forkaluminum foilovenpanplatebowlknifespoon
Tips
- When making the cream sauce, adjust salt to your liking as it thickens.
- Carefully stuff the potato filling back into the potato shells.
- Add a little bit more green to negate the calories.
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