“Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking!”
READY IN:
1hr 45mins
SERVES:
6
YIELD:
6 Potatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Pre-heat oven to 375 degrees.
  2. 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. 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. 4. Slice the top 1/8 inch of each potato off, and either save to make potato skins, or discard.
  5. 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. 6. Sprinkle the insides of each potato with salt, pepper and 1 Teaspoon of the garlic powder and return to oven to bake.
  7. 7. Preheat a deep skillet on high, and add the stew meat mixture, cook just until browned, stirring occasionally.
  8. 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. 9. Put the potato mixture in a pastry bag with a large tip, and set aside.
  10. 10. Remove the potatoes from the oven. Turn the temperature up to 425 degrees.
  11. 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. 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!

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