Steakhouse Style Baked Potato Food

STEAKHOUSE BAKED POTATOES

Steps:

• 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.

STEAKHOUSE STYLE BAKED POTATO

Steps:

• Preheat your oven to 425 degrees with the oven rack in the middle. Line a baking sheet with parchment paper.
• Rub the potato with olive oil until it is well coated and sprinkle with salt and transfer to the parchment lined baking sheet. Roast the potato whole (don't poke any holes in it) until it is soft when you squeeze it with your hand. The baking time will depend on the size of your potato, but usually 45 minutes - 1 hour.
• When you take the baked potato out of the oven, drop it onto a plate or cutting board from 10" up. By dropping it, you loosen the inside of the potato so it is light and fluffy inside when you cut into it.
• Cut a slit down the length of the baked potato, pinch the edges together to make the opening bigger, and fill the baked potato with desired amount of the fillings.

STEAKHOUSE POTATOES ROMANOFF

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Butter a casserole dish.
• Wrap each potato in foil and place on a baking sheet. Poke holes into potatoes using a knife.
• Bake in the preheated oven until very tender and easily pierced with a knife, about 1 hour and 15 minutes.
• Let potatoes cool to room temperature, at least 20 minutes. Unwrap. Cover with plastic wrap and refrigerate until completely chilled, 8 hours to overnight.
• Preheat the oven to 425 degrees F (220 degrees C).
• Shred potatoes into a large bowl using a cheese grater. Mince shallots to get 1/4 to 1/3 cup.
• Add shallots in with the potatoes; season with salt, white pepper, and cayenne. Toss with two forks until well combined. Add Cheddar cheese and mix well. Gently toss in sour cream until barely combined. Transfer mixture into the prepared baking dish, piling it up high, then patting it down very lightly.
• Bake in the preheated oven until piping hot and top is browned, 30 to 35 minutes.

BAKED STEAK AND POTATOES

Steps:

• Preheat oven to 375 degrees fahrenheit.
• Cube the steak and the potatoes.
• Place steak and potatoes into large mixing bowl.
• Season with salt, pepper, garlic, and onion to taste. I use about a pinch of everything.
• Pour in balsamic vinagerette.
• Stir everything together and then put into baking dish.
• Use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely. Otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through.
• Cook for 1 and 1/2 hours.

STEAK STUFFED BAKED POTATOES

Steps:

• 1. Pre-heat oven to 375 degrees.
• 2. Wash and dry potatoes, place on a baking sheet, rub olive oil all over potatoes, and sprinkle with Kosher salt and Cracked black pepper. Bake approximately 1-1 1/2 hours, or until fork tender.
• 3. While potatoes bake, place stew meat in a bowl, and sprinkle with Webers seasoning. Wisk together the Worcestshire sauce, A-1, water and vegetable oil; pour over stew meat and stir.
• 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
• 5. Scoop the inside of each potato into a bowl, leaving approximately 1/8 of an inch still intact with the skin. I use an ice cream scooper.
• 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
• 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
• 8. Add the cheese, butter, sour cream, paprika, remaining garlic powder, and salt and pepper to taste to the potato pulp. Mash until smooth consistancy.
• 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
• 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
• 11. Using a slotted spoon, fill the potatoes with the steak pieces. Top each stuffed potato with the potato mixture, piping it up as high as you want, or create a pretty design.
• 12. Bake topped potatoes for 10-15 minutes, depending on desired well-ness of the steak. Remove from oven, and let stand 2 minutes. Serve and ENJOY!