1Poke the potatoes with a fork, lather with oil, sprinkle with salt, and wrap with foil.
2Toss the wrapped potatoes into the oven at 400 degrees Fahrenheit for about an hour.
3While potatoes cook, cube your favorite steak (e.g., rib eye).
4Season the steak with chili, garlic, paprika, salt, and pepper.
5Toss a piece of steak fat into a pan to melt and create oil.
6Once the pan is smoky hot, cook the steak for two minutes.
7Give the steak a quick toss and add butter.
8As butter melts, add garlic.
9Kill the heat and load the steak with cilantro.
10Once the potatoes are done, slice the top off while still hot.
11Scoop out the potato guts into a bowl.
12While the potato guts are piping hot, add jalapeno pepper jack, a tiny bit more butter, sour cream, garlic, cilantro, and the same spices used for the steak.
13Mix the potato mixture until it's nice and smooth.
14Fill the potato mixture back into each potato shell.
15Pile each potato shell with juicy steak and a little more garlic butter.
16Optionally, finish off with a little queso.
Ingredients
4 large russet potatoes
2 lbs steak of choice
1 tsp chili
1 tsp paprika
1 tsp garlic
1 tsp pepper
to taste Salt
2 tbsp butter
2 cloves garlic, minced
0.5 bundle cilantro, finely chopped
6 oz jalapeno pepper jack
2 tbsp butter
0.25 cup sour cream
2 garlic cloves, grated
0.5 bundle cilantro, finely chopped
1 tsp chili
1 tsp paprika
1 tsp garlic
1 tsp pepper
to taste Salt
store bought queso
Equipment
forkfoilovenpanbowl
Tips
Use a piece of steak fat to oil the pan instead of oil.
Kill the heat before adding cilantro to the steak.